SUGAR 

A  Popular  Treatise 


ALLEN  RAY  KAHN 


$2.00  NET 


PUBLISHED  BY 
U,  S.  SUGAR  PUBLICATIONS  CO. 

108  WEST  SECOND  STREET 

Los  Angeles,  California 

U.  S.  A. 

1921 


Copyright,  1921 

by 
ALLEN  RAY  KAHN 


OEPT. 


Press  of 

Kingsley,  Mason  &  Collins  Co. 
Los  Angeles.  California 


Table  of  Contents 


Preface 5 

Sugar  Consumption  and  Production 7 

The  Carbo-Hydrate  Sugar 9 

Saccharum  Officinarum 11 

Beta  Vulgaris 13 

Beet  Sugar  vs.  Cane  Sugar 15 

Sugar  as  an  Energy  Producer 17 

Popular  Sugar  Chemistry 18 

Cane  Sugar  Manufacture 20 

Sugar  Refineries 24 

Beet  Sugar  Manufacture 27      -  ~  ^  <ffc 

Tour  of  a  Complete  Sugar  Plant 29 

Hints  on  Sugar  Beet  Culture 48 

Who's  Who  in  the  Beet  Sugar  Business.  ...  53 

Cane  Sugar  Refineries  of  the  U.  S 64 

Sugar  Equipment  Manufacturers 66 

Advertising  Section 70 


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Preface 


The  third  edition  of  this  book  having  been 
practically  exhausted  and  the  demand  for  same 
appearing  to  still  exist,  this  fourth  edition  is 
now  presented  to  the  public.  Revisions  have 
been  made  in  line  with  the  original  purpose  of 
the  book,  viz.,  to  explain  sugar  and  sugar  manu- 
facture in  such  simple  and  brief  terms  as  to 
enable  anyone  interested  to  secure  a  fairly  clear 
idea  of  the  subject  at  one  reading. 

Acknowledgment  is  made  to  the  following 
works  and  authors: 

"Beet  Sugar  Manufacturing  and  Refining,"  Lewis  S. 
Ware. 

"Beet  Sugar  Making  and  Its  Chemical  Control,"  Y. 
Nikaido. 

"Zuker  Fabrication,"  Claassen. 

"Sugar  and  the  Sugar  Cane,"  Noel  Deerr. 

"Concerning  Sugar,"  Truman  G.  Palmer. 

And  the  sugar  publications,  "Louisiana  Planter,"  New 
Orleans;  "Sugar,"  New  York  City;  "Facts  About  Sugar," 
New  York  City,  and  "International  Sugar,"  London, 
England. 

To  those  seeking  a  more  complete  knowledge 
of  the  subject,  these  books  are  recommended. 
Same  can  be  purchased  through  any  of  above 
named  publications. 

Thanks  are  also  due  to  Dr.  Leroy  S.  Weath- 
erby,  of  the  University  of  Southern  California, 
for  compilation  of  diagrams  of  extraction  and 
refining;  to  Mr.  J.  J.  Armstrong,  well  known 
sugar  technologist,  for  valued  suggestions,  and 
to  the  various  sugar  companies  for  lists  of  their 
executives. 

ALLEN  RAY  KAHN. 
Los  Angeles,  California, 
February  26,  1921. 


Every  man  on  every  station  in  a  sugar  factory 
ought  to  know  why  he  does  the  work  which  he 
performs.  This  should  follow  all  the  way 
through  from  the  fireman  at  the  boilers  until  the 
sugar  is  shipped  away  from  the  factory. 

Louisiana  Planter. 


Sugar  Consumption  and 
Production 

The  past  hundred  years  has  seen  sugar  de- 
velop from  a  luxury  of  the  rich  to  a  common 
necessity  in  those  countries  most  advanced. 

In  the  United  States,  the  average  yearly  per 
capita  consumption  amounts  to  approximately 
ninety  pounds.  Only  two  countries  exceed  this, 
one  being  Canada,  the  other  Australia,  which 
would  appear  to  indicate  that  the  prosperity 
of  the  average  individual  is  greater  in  both  these 
countries  than  in  the  United  States.  England 
consumes  almost  as  much  sugar  as  the  United 
States  per  capita,  but  considerable  allowance 
must  be  made  for  the  amount  of  sugar  used  in 
jams  and  preserves  annually  exported  by  that 
country.  The  per  capita  consumption  in  the 
leading  sugar  consuming  countries  of  the  world 
before  the  war  was  as  follows  : 

Great  Britain — 93  pounds. 
United  States — 89  pounds. 
Germany — 45  pounds. 
France — 43  pounds. 
Netherlands — 41  pounds. 
Belgium — 36  pounds. 
Austr    ia — 29  pounds. 
Russia — 25  pounds. 
India — 21  pounds. 

There  was  consumed  throughout  the  world 
in  the  year  before  the  war  approximately 
20,000,000  tons  of  sugar.  Of  this  amount,  a 
little  over  one-half  was  made  from  sugar  beets. 

Of  the  approximately  four  million  tons  of 


sugar  annually  consumed  in  the  United  States, 
the  refineries  of  the  country  still  handle  about 
two  and  three-quarter  million  tons.  Louisiana 
turns  out  about  one-quarter  million  tons  of  di- 
rect consumption  sugar,  and  the  beet  factories 
of  the  United  States  about  a  million. 

The  value  of  sugar  consumed  in  the  United 
States  is  in  the  neighborhood  of  $700,000,000 
yearly. 

A  little  over  20  per  cent  of  the  world's  pro- 
duction of  sugar  is  consumed  in  the  United 
States,  but  in  the  ratio  of  its  production  to  con- 
sumption, the  United  States  has  been  one  of  the 
most  backward  countries.  Including  all  our 
island  possessions,  such  as  Porto  Rico,  the 
Hawaiian  Islands  and  the  Philippines,  the 
United  States  manufactures  only  about  one-half 
of  what  it  consumes.  Contrast  this  with  the 
steel,  flour,  or  cotton  business.  Moreover,  this  is 
a  sad  reflection  upon  our  country's  boasted  effi- 
ciency, since  unlike  most  other  business  con- 
cerns, the  sugar  factory,  except  on  very  rare 
occasions,  experiences  little,  if  any,  difficulty  in 
disposing  of  its  product. 


II 
The  Carbo- Hydrate  Sugar 

Of  all  substances  produced  by  nature  and 
transformed  by  the  art  of  man,  none  is  more 
interesting  than  the  Carbo-Hydrate  sugar. 

Nature  produces  the  plant  which  collects  car- 
bonic acid  gas,  hydrogen  and  water  from  air 
and  soil  and  converts  same  into  food  for  future 
use  such  as  production  of  seed  or  regrowth. 
Before  the  formation  of  seed  or  regrowth  com- 
mences, however,  the  beet  roots  or  cane  stalks 
are  removed  to  the  factory  where  the  transfor- 
mation of  this  stored  up  food  to  table  sugar 
takes  place. 

The  highest  sugar  content  is  reached  at  the 
end  of  the  first  year  and  as  the  production  of 
seed,  which  occurs  during  the  second  year  is  at 
the  expense  of  the  sugar  stored  the  first  year, 
it  naturally  follows  that  sugar  is  extracted  at 
the  factory  at  the  end  of  first  year's  growth. 

The  beet  or  cane  seed  (the  latter  generally 
consisting  of  two  joints  of  cane),  is  planted  and 
after  it  has  secured  a  firm  hold  in  the  ground, 
water  consisting  of  hydrogen  and  oxygen,  chemi- 
cally combined,  passes  upward  and  the  plant 
commences  to  grow  above  the  surface  with  for- 
mation of  leaves — the  leaves,  through  their 
green  coloring  matter  (chlorophyl),  acted  up- 
on by  sunlight,  attract  carbondioxide,  which 
abounds  in  the  air,  combines  it  with  other  prop- 
erties absorbed  from  soil  through  water  and 
produces  starch.  This  starch,  in  the  cane  or 


beet,  is  converted,  by  a  process  peculiar  to  sugar 
plants,  into  sucrose  in  which  form  it  can  be 
stored  up  in  beet  root  or  cane  stalk  for  seed 
or  regrowth,  but  as  aforesaid  roots  or  stalks 
are  removed  to  factory  before  regrowth  starts. 


A  PRIMITIVE" 
SUGAR  PLANT 


10 


Ill 
Saccharum  Officinarun 

(Sugar  Cane) 

The  sugar  cane,  a  tall  perennial  grass-like 
plant  was  first  grown,  as  far  as  can  be  deter- 
mined, in  India  about  600  B.  C.  Cane  sugar 
appears  to  have  been  first  introduced  as  an 
article  of  commerce,  in  the  seventh  century 
A.  D.,  by  the  Arabs.  Columbus  was  the  first 
to  plant  cane  in  the  new  world.  From  Santo 
Domingo,  its  culture  early  spread  to  Brazil, 
Peru,  Argentine,  Cuba,  Porto  Rico  and  other 
new  world  countries. 

Cane  was  first  planted  in  the  United  States 
in  Louisiana,  at  a  time  when  Louisiana  was  for- 
eign territory,  the  year  being  1673.  Today  in 
Louisiana,  there  are  over  160  factories,  where 
either  sugar  or  cane  syrup  is  manufactured. 
There  are  also  a  number  of  large  sugar  refin- 
eries in  Louisiana.  Other  states  in  our  Union 
in  which  cane  is  grown  are  Georgia,  North 
Carolina,  South  Carolina,  Arkansas,  Alabama, 
Florida  and  Texas,  but  with  the  exception  of 
Texas,  which  possesses  two  factories,  none  of 
these  manufacture  sugar  unless  Georgia  with  a 
refinery  at  Savannah  be  also  excepted. 

Most  of  the  cane  sugar  consumed  in  the 
United  States  is  obtained  from  Cuba,  Porto  Rico, 
and  the  Hawaiian  Islands,  being  shipped  to  this 
country  in  the  form  of  raw  sugar  and  converted 
to  the  granulated  sugar  of  the  table  by  large 
refineries.  The  yield  of  cane  per  acre  in  the 

11 


United  States  is  from  15  to  20  tons.  The  sugar 
per  ton  of  cane  is  from  6i/2  to  9%.  The  yield 
of  cane  per  acre  in  other  parts  of  the  world  is 
20  to  60  tons  and  the  sugar  per  ton  of  cane  is 
from  10  to  13%. 

Cane  grows,  without  replanting,  from  two  to 
forty  years  depending  upon  zone  in  which  it  is 
grown.  Second  and  subsequent  crops  grown 
from  the  same  roots  are  called  ratoons. 

In  Cuba  the  planters  are  referred  to  as  colo- 
nos  and  the  mills  they  send  their  cane  to  are 
called  centrals.  In  Mexico,  the  factory  is  often 
called  an  Ingenio. 

Some  Sugar  Trade  Names 
Glucose,  a  non-crystalizable  sugar  made  from 
starch  particularly  from  Indian  corn,  sorghum, 
etc.,  with  only  40%  of  the  sweetening  power  of 
beet  or  cane  sugar.  It  is  sold  in  form  of  a 
liquid. 

Raw  sugar  is  any  grade  of  sugar  from  which 
the  impurities  have  not  been  removed. 

Muscovada  is  a  dark,  moist  sugar,  containing 
molasses  and  impurities  made  by  boiling  to 
crystals  in  open  kettles  from  which  it  is  run  into 
hogsheads,  the  bottom  of  which  are  filled  with 
small  holes  to  allow  bulk  of  molasses  to  drain 
off. 

Panocha  is  a  crude  brown  cake  of  sugar, 
made  in  Mexico  from  a  non-crystalized  thick 
juice  poured  into  moulds  to  dry  and  harden. 

Saccharin  is  not  a  sugar,  but  a  coal  tar  prod- 
uct with  over  300  times  the  sweetening  power 
of  sugar.  One  tablespoon  full  is  sufficient  to 
sweeten  over  31  gallons  of  water.  It  has  no 
food  value,  however,  and  the  use  of  same  is 
considered  by  many  physicians  to  be  injurious. 

Saccharose  is  the  general  name  of  any  crys- 
talline sugar  having  the  formula  C^H^O^,  such 
as  cane,  beet  and  maple  sugar. 

12 


IV 


Beta  Vulgaris 

(  The  Sugar  Beet) 

In  the  year  1747  the  great  German  chemist 
Margraf,  after  analyzation  of  numerous  plants, 
predicted  that  beet  roots  of  the  same  species 
as  the  common  garden  variety  would  ultimately 
become  a  great  source  of  sugar.  Based  on 
Margraf's  investigations,  Achard  succeeded  in 
converting  the  carbo-hydrates  (carbon,  hydro- 
gen and  water  chemically  combined  by  nature) 
of  the  beet  to  a  palatable  product.  This  took 
place  in  1797  and  a  few  years  later,  factories 
were  established  in  Germany  and  France,  the 
industry  receiving  the  especial  attention  and 
encouragement  of  the  great  Napoleon.  At  the 
beginning  of  the  industry,  beets  averaged  6% 
sugar.  The  average  today  is  16%  with  an  aver- 
age yield  of  260  pounds  of  refined  sugar  per 
short  ton  (2,000  Ibs.)  of  beets.  The  yield  of 
beets  per  acre  in  the  United  States  is  ten  to 
twelve  tons. 

As  recently  as  1870  the  first  really  complete 
beet-root  sugar  plant  was  erected  in  our  coun- 
try, this  at  Alvarado,  California,  where  it  is  still 
in  operation.  Up  to  1879  it  remained  a  failure, 
when  an  American,  by  name  Dyer,  took  hold 
and  made  it  a  financial  success.  The  second 
successfully  operated  plant  was  erected  by  Glaus 
Spreckels  in  1888  at  Watsonville,  California. 
The  third  successful  mill  was  built  by  the  Ox- 
nards  in  1890  at  Grand  Island,  Nebraska,  and 

13 


an  uncle  of  the  author  was  one  of  the  first  farm- 
ers to  grow  beets  for  that  factory. 

Beet  sugar  is  now  manufactured  in  the  fol- 
lowing states:  California,  Colorado,  Idaho,  Illi- 
nois, Iowa,  Indiana,  Kansas,  Michigan,  Minne- 
sota, Montana,  Nebraska,  Nevada,  Ohio,  Utah, 
Washington,  Wyoming  and  Wisconsin.  In  all 
about  100  factories.  Prior  to  the  war,  there 
were  over  1,200  beet  sugar  factories  in  oper- 
ation throughout  the  world. 


r 


THE  FIRST    SUCCESSFUL 
BEET  SUCAR  FACTORY 
IN  AMERICA, 


14 


The  Difference  Between  Beet 
and  Cane  Sugars 

The  sucrose  content  of  both  beet  and  cane 
sugar  is  transformed  at  the  factory  into  iden- 
tically the  same  substance — sugar.  Chemically 
pure  sugar  made  from  either  beet  or  cane  ana- 
lyzes exactly  the  same.  Dr.  H.  C.  P.  Geerligs, 
an  international  authority  on  sugar  has  this  to 
say  of  the  two : 

"The  largest  constituent  of  the  two  sugars  is  the  same, 
viz.:  the  sucrose,  which  is  the  identical  chemical  body 
both  in  cane  and  in  beet  sugar,  the  difference,  if  there  be 
any,  must  be  found  in  the  very  small  amount  of  impurities 
in  or  around  the  crystals. 

"Every  cane  juice  contains  glucose;  sound  beet  juice, 
on  the  contrary,  does  not  contain  any  glucose.  This  is 
the  main  difference  between  the  two;  all  the  other  bodies 
as  gums,  mineral  matter,  etc.,  are  found  in  both. 

"In  the  very  great  majority  of  cases  this  small  admix- 
ture of  glucose  is  perfectly  harmless;  except  in  some 
cases  for  confectionery,  glucose  present  will  not  cause 
any  trouble. 

"The  very  best  cane  sugar  will  always  contain  a  very 
small  amount  of  glucose,  while  granulated  pure  beet  sugar 
is  free  from  glucose." 

The  Agricultural  Department  of  the  Univer- 
sity of  California  after  tests  with  fruit  canned 
with  both  beet  and  cane  sugar  found  at  the  end 
of  two  years  that  out  of  2,000  cans  treated  there 
were  only  six  of  the  beet  lot  and  only  seven  of 
the  cane  spoiled.  Their  report  in  part  follows : 

"Of  the  2,000  cans  which  were  thus  treated 
only  six  cans  from  the  beet  sugar  lot  and  seven 
from  the  cane  sugar  lot  spoiled  during  the  two 

15 


years,  and  these  were  evidently  due  to  imper- 
fect sealing  of  the  cans,  thus  showing  the  utter 
lack  of  foundation  for  the  idea  that  fruits  do 
not  keep  well  when  preserved  with  beet  sugar. 
"In  the  jelly  trials  apples  and  currants  were 
used  as  the  basis,  equal  quantities  of  juice  and 
sugar  being  used,  and  the  mixture  boiled  until 
of  the  right  consistency  to  jell.  The  product  in 
each  case  was  as  clear  as  it  is  possible  for  jelly 
to  be,  and  not  the  slightest  difficulty  was  expe- 
rienced in  the  making  of  it." 


'AMERICA'S  RECORD- 
BREAKING  BEET  51KJAR 
FACTORY, tfPTO  IS97. 


16 


VI 

Sugar  as  an  Energy  Producer 

Sugar  produces  energy  and  does  its  quickly. 
Its  stimulating  effect,  differing  from  alcohol,  is 
so  natural  that  its  moderate  use  is  beneficial 
instead  of,  as  in  the  case  of  alcohol,  detrimental 
to  the  bodily  system.  Half  an  ounce  of  sugar 
will  produce  heat  energy  in  the  body  equivalent 
to  raising  a  kilogram  of  water  1  degree  C. 
Sugar's  attribute  of  sweetness  renders  it,  es- 
pecially in  combination  with  other  substances, 
very  pleasing  to  the  taste.  It  excites  the  sali- 
vary glands  and  digestive  apparatus  regardless 
of  hunger,  and  can  be  eaten  without  taxing  the 
stomach  whilst  in  the  performance  of  one's 
duties.  Soldiers  on  the  march,  for  instance,  find 
chocolate  candy  a  great  boon. 

Dr.  Hall  says  of  sugar:  "It  would  be  a 
strange  contradiction  in  the  nature  of  things  if 
sugar  and  candy  in  moderation  should  be  hurt- 
ful to  the  human  body  in  any  way,  for  sugar  is 
a  constituent  of  every  article  of  food  we  can 
name ;  there  is  not  a  vegetable  out  of  which  it 
cannot  be  made,  not  a  ripe  fruit  in  our  orchards 
which  does  not  yield  it  in  large  proportions,  and 
it  is  the  main  constituent  of  that  'milk'  which 
is  provided  for  the  young  of  animals  and  men 
all  over  the  world.  Perhaps  the  child  has  never 
lived  who  did  not  love  sweet  things  beyond  all 
others ;  it  is  an  instinct,  a  passion,  not  less  uni- 
versal than  the  love  of  water.  A  very  little 
child  can  be  hired  to  do  for  a  bit  of  sugar  what 
nothing  else  would.  The  reason  for  this  is,  that 
without  sugar  no  civilized  child  could  possibly 
live,  it  would  freeze  to  death ;  it  is  the  sugar  in 
its  food  which  keeps  it  warm,  and  warmth  is 
the  first  necessity  for  a  child." 

17 


VII 

Popular  Sugar  Chemistry 

(  Terms  Most  Commonly  Used) 

Acid  Juice:  Juice  that  is  liable  to  sour  and 
invert. 

Alkaline  Juice:  A  juice  that  has  been  ren- 
dered neutral  to  acid  by  admixture  of  some 
alkaline  substance,  such  as  lime. 

Degree  Brix:  Indicates  the  approximate 
amount  of  solid  substance  in  a  sugar  solution, 
ascertained  by  immersing  what  is  called  a 
Brix  Spindle  (a  glass  tube  containing  a  grad- 
uated scale  and  similar  to  a  hydrometer)  in 
such  a  solution. 

Fructose  or  Levulose:  A  form  of  sugar  pro- 
duced by  action  of  acids  on  sucrose  during 
the  latter's  recovery  from  the  beet  or  cane. 
One  part  of  the  so-called  invert  sugar  pro- 
duced by  fermentation  of  beet  or  cane  syrup 
before  reaching  its  final  state  of  purity  for 
use  on  the  table.  Invert  sugar  is  composed 
of  two  parts,  one  fructose,  the  other  glucose ; 
glucose  plus  fructose  plus  water  (H2O)  form 
sucrose. 

Granulated  Sugar:  A  pure  sugar  which  has 
been  crystallized  and  centrifuged  then  run 
through  a  long  horizontal  revolving  drum 
called  a  granulator,  where  it  is  dried  by  heat 
and  screened  to  desired  size  of  grains. 

Invert  Sugar:     See  Fructose. 

18 


Magma:  A  mixture  of  crystals  of  sugar,  non- 
crystallized  sugar,  molasses  and  impurities. 
(See  Massecuite.) 

Massecuite:  Product  obtained  in  boiling  or 
graining  cane  or  beet  sugar  syrups  from 
which  final  sugars  are  separated  in  the  centri- 
fugals. 

Melada:     Crude  sugar  mixed  with  molasses. 

Polariscope:  A  beam  of  light  when  acted  upon 
by  certain  optical  devices  in  passing  through 
a  sugar  solution  will  be  deflected  from  a 
straight  path  to  either  the  right  or  the  left, 
direction  of  deflection  depending  upon  the 
chemical  composition  of  the  solution.  Light 
so  acted  upon  is  called  polarized  light.  Su- 
crose will  deflect  the  light  to  the  right — fruc- 
tose to  the  left.  The  degree  of  deflection, 
which  is  read  off  a  graduated  scale  on  the 
instrument  used,  indicates  the  percentage  of 
sugar  in  a  solution.  The  optical  instrument 
used  is  called  a  polariscope. 

Purity:  The  percentage  of  pure  sugar  to  solid 
substance  (either  dry  or  in  solution)  con- 
tained in  either  juice,  syrup,  massecuite, 
molasses,  cane  or  beets. 

Sucrose:  Sugars  identical  in  composition  with 
cane  or  beet  sugar,  having  the  formula 
'CJBUO*. 

Sugar  or  Per  Cent  Sugar  (See  Polariscope)  : 
The  percentage  of  sugar  contained  in  either 
juice,  syrup,  massecuite,  molasses,  cane  or 
beets. 

Sugar  Factors:  Sugar  is  found  by  multiplying 
the  purity  by  the  Brix.  and  dividing  the  re- 
sult by  100.  Brix.  is  found  by  dividing  the 
sugar  by  the  purity  and  multiplying  the  re- 
sult by  100.  Coefficient  of  purity  is  found  by 
multiplying  the  sugar  by  100  and  dividing  by 
degrees  Brix. 

19 


VIII 

Cane  Sugar  Manufacture 

The  majority  of  cane  sugar  factories  or  cen- 
trals, as  they  are  usually  called  in  tropical  coun- 
tries, do  not  market  their  product  themselves, 
but  ship  it  to  sugar  refineries  in  the  form  of  what 
is  called  raw  sugar,  a  brown  or  yellow  sugar, 
running  from  94  to  98%  pure.  They,  therefore, 
do  not  have  as  an  elaborate  system  for  purify- 
ing the  juices  in  the  early  stages  as  American 
beet  sugar  factories,  where  the  product  is  turned 
out  between  99  and  100%  pure,  ready  for  the 
table. 

The  cane  arriving  from  the  fields  goes  first 
to  the  cane  crusher  (so-called),  an  arrange- 
ment of  two  horizontal  iron  or  steel  rolls  with 
surface  corrugations,  passing  between  these 
rolls  the  cane  is  pre-crushed  or  flattened  into  a 
matte  of  pieces  about  six  inches  long,  and  de- 
livered to  the  first  cane  mill,  of  which  there  are 
generally  three  running  in  tandem.  A  metallic 
carrier  is  placed  between  each  mill  to  convey 
the  cane  from  one  mill  to  another. 

The  juice  is  extracted  from  the  cane  by 
squeezing  it  between  the  rolls  of  the  cane  mill. 
The  cane  mill  consists  of  three  heavy  iron  or 
steel  horizontal  rollers  (similar  in  appearance 
to  a  cylinder  printing  press)  usually  about  32 
inches  in  diameter  by  78  inches  long,  driven  by 
a  steam  engine  through  powerful  spur  and 
pinion  gearing.  The  juice  falls  on  to  the  bed 
plate  of  the  mill  and  from  there  flows  to  mill 

20 


juice  tanks,  from  where  it  is  pumped  to  juice 
scale  tanks  and  limed  therein.  Liming  consists 
of  mixing  about  one-half  to  one  pound  of  lime, 
in  form  of  milk  of  lime,  to  one  ton  of  juice. 

The  juice  is  not  entirely  extracted  from  the 
cane  by  the  first  set  of  rolls,  but  is  sent  to  a 
second  and  a  third  set.  On  its  way  to  each 
succeeding  set,  the  juice  is  moistened  to  a  cer- 
tain degree  with  either  water  or  diluted  juice, 
which  operation  is  technically  known  as  macer- 
ation. 

The  small  amount  of  lime  used  permits  of  a 
quick  settling  of  impurities  later  on  in  the 
process.  From  scale  tanks,  juice  flows  to  heat- 
ers, where  temperature  is  raised  to  a  little  over 
200  degrees  F.  From  heaters,  juice  is  pumped 
to  settling  tanks,  where  it  is  allowed  to  remain 
for  about  half  an  hour.  The  clear  juice  is  then 
drawn  off  and  sent  to  evaporators.  The  scum 
that  rises  to  the  surface  together  with  settled 
mud  is  then  filtered  through  presses,  the  filtered 
juice  going  to  evaporators,  the  mud  cake  to 
fields  where  it  is  used  as  fertilizer  or  otherwise 
disposed  of. 

Evaporation:  The  juice  is  evaporated  at  low 
temperature — first  in  a  number  of  multi-tubular 
vessels  which  run  in  a  series  of  from  three  to  five 
(called  multiple  effect  evaporators),  in  which 
the  vapors  given  off  the  juice  in  the  first  effect 
or  body  goes  over  to  evaporate  the  juice  in  an- 
other body  at  a  lower  pressure.  The  second, 
third  and  fourth  bodies  operate  in  a  partial 
vacuum,  which  permits  evaporation  at  a  much 
lower  temperature  than  when  under  atmos- 
pheric pressure,  decreasing  the  amount  of  fuel 
consumed  considerably.  The  juice  enters  the 
evaporators  with  a  water  content  of  about  86% 
and  leaves  same  with  a  water  content  of  about 

21 


40%.     The   final  evaporation   is   concluded   in 
what  are  called  vacuum  or  boiling  pans. 

In  the  vacuum  or  boiling  pans,  the  sugar 
which  enters  same  in  solution  is  crystallized. 
When  the  masse  content  in  the  pan  has  reached 
the  proper  degree  of  crystallization,  the  pan  is 
emptied  and  contents  flow  to  what  is  known  as 
a  mixer,  a  long  horizontal  tank  through  which 
a  paddle  bearing  shaft  constantly  revolves  to 
prevent  hardening  of  the  masse.  These  mixers 
have  a  number  of  spouts  below,  through  which 
the  masse  (massecuite)  enters  centrifugals  or 
sugar  separators.  A  description  of  centrifugals 
will  be  found  in  an  article  following,  entitled 
"A  Tour  of  a  Complete  Sugar  Plant."  From 
the  centrifugals,  the  sugar  is  conveyed  to  weigh- 
ing machines  where  it  is  automatically  sacked 
and  weighed,  then  transferred  to  car  or  ware- 
house. 

Some  factories,  a  number  especially  in  Java, 
employ  instead  of  crusher  and  cane  rolls, 
practically  the  same  system  of  diffusion  and  car- 
bonation  as  is  used  in  the  beet  sugar  factory,  but 
the  vast  majority  of  cane  sugar  factories,  of 
course,  use  the  modern  cane  mill  for  extracting 
juice. 

The  up-to-date  cane  sugar  factory  has  one 
great  advantage  over  the  beet  sugar  factory, 
in  that  fuel  costs  practically  nothing  due  to  the 
fact  that  the  stalk  of  the  cane  from  which  the 
juice  is  extracted,  called  bagasse,  is  used  for 
furnishing  the  necessary  heat  and  power  for  the 
various  milling  and  evaporating  operations. 
The  bagasse  goes  directly  from  the  rolls,  in  its 
moist  state,  to  especially  designed  furnaces 
which  furnaces  are  a  product  of  American  engi- 
neering effort  and  research. 

It  would  be  well  to  follow  this  article  with 
"The  Tour  of  a  Complete  Sugar  Factory"  start- 

22 


ing  with  sub-heading  "Evaporation"  and  read- 
ing through  the  sub-heading  "Resolving  the 
Sugar."  Though  the  same  is  a  description  of 
beet  sugar  house  work  —  the  operations  de- 
scribed under  sub-headings  mentioned  differ  but 
slightly  from  that  of  the  cane  sugar  plant. 


SUGAR  FACTORY  EQUIPPED  THRO  SHOUT/ 
WITH  AMERICAN  MADE  MACHINERY 


23 


IX 

Sugar  Refineries 

With  the  exception  of  most  of  the  cane  sugar 
factories  in  Louisiana,  also  some  of  the  cane 
sugar  factories  in  Java,  nearly  all  cane  sugar 
produced  is  shipped,  as  stated  in  a  previous 
article,  to  sugar  refineries  in  the  form  of  what 
is  called  raw  sugar,  a  brown  or  yellow  sugar, 
running  from  94  to  98%  pure. 

Most  of  the  refineries  in  the  United  States  are 
located  on  the  Atlantic  Coast.  The  two  excep- 
tions are  the  California  Hawaiian  Company  and 
the  Western  Sugar  Refinery  in  San  Francisco, 
California.  These  two  receive  most  of  their  raw 
sugar  from  the  Hawaiian  Islands.  The  princi- 
pal source  of  supply  of  the  Atlantic  Coast  re- 
fineries are  Cuba  and  Porto  Rico,  almost  two 
and  a  half  million  tons  coming  from  these  islands 
alone  yearly. 

Of  the  total  amount  refined  in  this  country, 
approximately  30%  is  handled  by  the  American 
Sugar  Refining  Company,  in  their  six  different 
plants. 

The  other  principal  refineries  are  the  National 
Sugar  Refining  Company,  The  Federal,  Ar- 
buckle  Bros.,  Warner,  Revere,  McCahan,  Sav- 
annah, Pennsylvania,  Henderson,  Godchaux  and 
Colonial  Sugar  Refining  companies. 

The  raw  sugar  upon  arriving  at  the  refinery 
is  first  washed  then  remelted,  sent  through  bone 
char  and  other  filters  for  purification,  crystal- 

24 


lized  in  vacuum  pans,  centrifuged,  washed, 
dried,  and  granulated  and  packed  for  shipment 
in  various  size  packages,  boxes  and  barrels. 

Most  of  the  refineries  manufacture  their  own 
barrels.  For  instance,  the  American  Sugar  Re- 
fining Company  owns  the  Brooklyn  Cooperage 
Company,  New  York,  which  has  factories  in 
Boston,  New  York  Philadelphia  and  Chalmette, 
and  owns  in  New  York  State  50,000  acres  of  tim- 
ber land,  with  stumpage  rights  on  40,000  more 
acres.  In  Arkansas,  it  owns  about  70,000  acres; 
in  Missouri  about  80,000  acres,  and  in  other 
states  owns  and  controls  approximately  100,000 
acres.  It  owns  and  operates  seven  stave  and 
heading  mills,  and  incidentally  operates  135 
miles  of  railroad  in  order  to  get  its  timber  to 
the  mills. 

The  machines  used  for  forming  the  sugar  into 
cubed  and  rectangular  shapes  and  for  packing 
same  into  paper  boxes  are  marvels  of  ingenuity, 
as  from  the  time  sugar  leaves  the  granulator 
until  the  time  it  is  ready  for  shipment  not  a 
hand  touches  the  sugar. 

The  public  demand  for  packaged  sugar  and 
the  great  cost  of  the  machinery  is  one  of  the 
reasons  why  the  cane  sugar  factories  themselves 
do  not  find  it  profitable  to  refine  and  market 
their  product  direct  to  the  consuming  public  and 
therefore,  use  the  refineries,  with  their  elaborate 
equipment  and  selling  organizations  to  act  as 
intermediaries. 

The  fact  that  the  refineries  handle  a  million 
pounds  and  upward  daily,  enables  them  to  sell 
the  product  at  only  a  slight  increase  in  cost  over 
the  raw  sugar.  In  fact,  the  average  central 
could  not  refine  and  market  its  product  as 
cheaply  as  the  refineries. 

The  refineries  turn  out  many  different  grades 
and  forms  of  refined  sugar,  including  fine, 

25 


standard,  coarse  and  hard  granulated  sugars, 
powdered  sugar,  cube,  and  rectangular  shape 
sugar,  and  special  grades  for  use  of  candy 
makers. 

The  term  refiner's  margin  refers  to  the  differ- 
ence between  the  cost  of  raw  sugar,  duty  and 
freight  paid  and  the  wholesale  price  of  refined 
granulated  sugar.  The  American  Sugar  Refin- 
ing Company  states  that  it  takes  about  107 
pounds  of  raw  sugar  to  produce  100  pounds  of 
refined  sugar,  the  seven  pounds  being  "lost  in 
refining." 


26 


The  Making  of  Sugar  from 
Beets  Briefly  Described 

The  sliced  beets  are  immersed  in  warm  water, 
the  sugar  diffusing  through  the  walls  of  the  cells 
of  the  root  into  the  water.  This  operation  is 
carried  out  systematically  in  a  series  of  tanks 
called  a  diffusion  battery,  arranged  in  a  circle 
and  connected  together.  The  juice  from  one 
cell  passes  through  the  others  continuously; 
the  nearly  exhausted  slices  receiving  fresh 
water,  which,  as  it  goes  from  cell  to  cell,  coming 
in  contact  with  fresher  and  fresher  cuttings, 
grows  accordingly  richer  in  sugar. 

The  exhausted  slices,  after  being  pressed,  re- 
moving such  water  as  is  possible,  or  after  being 
dried  in  special  ovens,  are  used  as  cattle  food. 

After  leaving  the  diffusion  battery  the  juice 
is  treated  with  lime,  is  heated,  and  is  then  acted 
upon  by  carbon  dioxide  (commonly  known  as 
carbonic  acid  gas).  The  object  of  liming  is  to 
neutralize  and  precipitate  the  organic  acid  pres- 
ent. The  carbon  dioxide  removes  the  excess  of 
lime ;  the  precipitate  of  calcium  carbonate  which 
is  formed  carries  down  other  organic  impuri- 
ties. As  some  of  the  impurities  precipitated  are 
soluble  in  any  but  alkaline  solutions,  the  first 
treatment  with  carbon  dioxide  is  stopped  while 
there  is  still  about  0.1%  of  caustic  lime  present. 

After  leaving  the  first  set  of  carbonation 
tanks  the  mass  is  filtered  and  a  second  carbona- 
tion reduces  the  amount  of  free  lime  to  about 
0.03%.  A  second  filtration  follows  the  second 
carbonation,  often  affected  in  gravity  presses 

27 


which  require  much  less  pressure  than  the 
ordinary  presses. 

After  further  treatment  and  a  third  filtration 
the  juice  is  evaporated  at  low  temperature — first 
in  a  series  of  multi-tubular  vessels  which  run  in 
a  series  of  four  or  five  (called  multiple-effect 
evaporators)  in  which  the  vapors  from  one 
effect  or  body  go  to  evaporate  the  juice  in  an- 
other at  a  lower  pressure ;  and  then  after  a  brief 
heating  at  atmospheric  pressure,  sulphuring  and 
filtering  through  gravity  filters,  the  evaporation 
is  concluded  in  steam-heated  vacuum  pans. 
(This  last  evaporation  process  is  termed  boil- 
ing.) 

In  the  boiling  pans  crystalization  is  effected 
and  these  crystals  are  separated  from  the  un- 
crystallizable  syrup  in  separating  devices  called 
centrifugals.  From  the  centrifugals  the  white 
sugar,  which  is  practically  100%  pure,  though 
still  containing  a  percentage  of  moisture,  is  con- 
veyed to  the  granulators,  where  it  is  sifted  and 
dried,  then  to  weighing  machines,  where  it  is 
sacked  in  100-pound  bags. 

The  molasses  obtained  is  sold  to  distilleries 
for  the  manufacture  of  alcohol,  or  is  subjected 
either  to  the  Osmose  or  to  the  Steffens  process 
of  sugar  recovery. 

In  the  Osmose  process  the  syrup  is  diffused 
into  water  through  parchment  paper,  which 
allows  the  salts  that  hinder  crystallization  to 
pass  through  more  rapidly  than  the  sugar  and 
other  organic  compounds  present.  After  a  suf- 
ficient treatment  the  syrup  left  is  re-boiled. 

In  the  Steffen's  process,  now  largely  used,  the 
molasses  is  diluted  to  contain  about  12%  solids, 
then  about  as  much  powdered  burned  lime  as 
there  is  sugar  present  is  sifted  into  the  solution, 
the  temperature  being  kept  below  18°  Centi- 
grade. This  precipitates  all  the  sugar  into  what 
is  called  a  Tri-calcium  saccharate,  which  is 
filtered  off  and  used  in  place  of  lime  in  treating 
the  raw  beet  juice. 

28 


XI 

A  Tour  of  a  Complete 
Sugar  Plant 

This  section  is  written  with  the  thought  in 
mind  of  avoiding,  as  far  as  possible,  intricate 
technical  description — to  explain  the  process  of 
sugar  manufacture  in  such  simple  and  brief 
terms  as  will  enable  anyone  interested  to  secure 
a  fairly  clear  idea  of  this  subject. 

After  reading  to  Beet  Bins,  let  the  reader 
imagine  that  he  has  arrived  at  a  sugar  mill  and 
is  following  the  course  of  the  beets  throughout 
the  factory,  beginning  at  the  point  when  the 
beets  are  stored  awaiting  their  turn  to  start  on 
their  trip  of  transformation. 

THE  BEET  ROOT 

Beet  Loading  Stations:  For  receiving  beets  for 
shipment  by  rail,  a  weighing  and  carloading 
platform  is  generally  erected  alongside  rail- 
road tracks  at  a  point  most  convenient  for 
farmers  of  a  particular  section.  In  some  dis- 
tricts where  beet  growing  is  extensive,  beet 
sugar  companies  will  each  have  their  own 
loading  station,  in  some  cases,  only  a  few  feet 
apart.  The  most  modern  type  of  loading  sta- 
tions are  those  known  as  the  "Ground  Level," 
to  distinguish  them  from  the  old  type,  which 
are  built  like  bridges,  necessitating  wagons 
and  teams  ascending  and  descending  an  in- 
cline in  order  to  dump  the  beets  into  freight 
cars.  With  the  new  type  station,  the  farmer 
dumps  his  load  into  a  hopper  directly  from 
the  roadside.  Beets  slide  from  hopper  into 
buckets  attached  to  a  wheel  or  endless  belt. 
On  the  way  from  hopper  to  buckets,  most  of 

29 


the  adhering  dirt  is  removed.  Clean  beets 
fall  from  the  wheel  into  a  scale  hopper,  the 
weight  being  read  on  recording  beam  below, 
which  typewrites  the  weight  on  cards  in  trip- 
licate. One  of  these  cards  is  handed  to  the 
farmer.  From  scale  hopper,  clean  beets  fall 
directly  into  freight  car.  The  best  known  of 
the  modern  types  of  beet  dumps  are  the 
Weller,  the  Waverly  and  the  SMC. 

Beet  Bins:  Beets,  arriving  in  wagon  and  carload 
lots,  are  dumped  herein. 

Flumes:  At  bottom  of  each  bin  is  a  concrete 
ditch  or  canal  connecting  with  main  flumes. 
As  beets  are  required,  they  are  pitched  into 
these  branches,  through  which  a  current  of 
water  flows,  which  conveys  the  beets  to  the 
mill. 

Stone  Catcher:  In  the  harvesting  of  beets, 
many  small  stones  are  caught  up  and  con- 
veyed to  the  mill.  These  stones,  if  carried 
into  slicers,  break  the  knives  and  also  serious- 
ly interfere  with  the  operation  of  the  slicer. 
The  stone  catcher  is  placed  in  beet  flume  to 
intercept  the  passage  of  these  stones.  It  was 
invented  by  Messrs.  Franklin  and  Daley.  Mr. 
Franklin  is  superintendent  of  one  of  the  Great 
Western  Sugar  factories,  and  Mr.  Daley  is 
District  General  Superintendent  of  the  Holly 
Sugar  Corporation. 

Weed  Catcher:  The  swinging  paddles  comb 
the  weeds  and  trash  out  of  channel  as  they 
try  to  pass.  Paddles  are  made  of  sharply 
notched  bar  iron,  and  as  they  drag  through 
flume,  the  notches  fill  up  with  the  objection- 
able matter  and  upon  ascending,  a  projecting 
end  of  paddle  strikes  against  lateral  bars  at 
the  top  of  device,  loosening  the  trash. 

Tare-Room:  Here  samples,  as  obtained  from 
each  load,  are  tested,  and  sugar  per  cent  de- 
termined by  the  chemist,  as  the  price  of  beets 

30 


is  based  on  the  percentage  of  sugar  content. 
Sample  is  weighed  just  as  it  comes  from  load, 
then  beets  are  cleaned,  and  weighed  again  in 
same  bag ;  the  proportion  that  the  difference 
bears  to  original  weight  of  sample  is  figured 
as  the  per  cent  of  tare  for  the  entire  load. 

Beet  Wheels:  Main  wheel  is  located  near  end 
of  mill  and  flume.  Beets  drop  into  buckets 
attached  to  the  inner  rim  and  are  elevated  to 
floor  level  and  conveyed  through  short  flumes 
to  scrolls. 

Scrolls:  These  monster  screws  elevate  the  beets 
to  "washers."  Dirty  water  from  flume  going 
to  sump  to  be  pumped  onto  the  land. 

Beet  Washer:  The  beet  washer  is  a  rectangu- 
lar tank  through  which  runs  a  paddle  bearing 
shaft,  thus  beets  are  carried  forward  from 
one  end  of  tank  to  other  and  agitated  suffi- 
ciently to  clean  off  dirt  adhering.  A  "kicker" 
at  end  of  shaft  throws  beets  onto  a  set  of 
rolls  upon  which  a  stream  of  water  flows,  pro- 
viding an  additional  cleansing  before  enter- 
ing cutters.  From  rolls  beets  drop  into  buck- 
ets attached  to  a  long  endless  chain  called 
a  beet  elevator  which  carries  the  beets  to  the 
top  floor  of  factory. 

Beet  Root  Separator:  In  the  harvesting,  trans- 
porting and  washing  of  beets,  many  rootlets 
are  broken  off.  These  rootlets  average  well 
in  sugar  content.  The  boot  root  separator 
separates  rootlets  from  the  trash,  delivering 
the  rootlets  direct  to  beet  elevator,  thence  to 
cutters.  The  separator  is  placed  between  the 
beet  washer  and  the  beet  elevator.  Hereto- 
fore, the  rootlets  were  mixed  up  with  the 
trash  and  went  to  the  sewer.  The  separator 
intercepts  the  passage  of  the  rootlets  and,  as 
aforesaid,  delivers  them  to  the  beet  elevator. 
It  is  an  invention  of  Mr.  Joseph  Sailer,  Gen- 
eral Engineer  of  the  American  Beet  Sugar 
Company. 

31 


Scale:  From  top  of  elevator  beets  drop  into  a 
hopper,  from  whence  they  go  to  automatic 
scale  set  to  weigh  about  800  Ibs.  When  scale 
hopper  is  filled  to  this  amount  main  hopper 
automatically  closes  at  bottom.  From  scales 
beets  go  to  hopper  serving  beet  slicers. 


COSSETTES 

Beet  Slicers:  Beets  are  sliced  into  long  V-shaped 
slices  or  strings  called  "cossettes."  Cutting 
them  in  this  manner  exposes  the  greatest 
amount  of  the  cell  structure  of  the  beet  to  the 
action  of  the  sugar-extracting  medium,  and, 
at  the  same  time,  permits  circulation  between 
the  slices;  thus  hastening  the  process  of  dif- 
fusion. The  modern  beet  slicer  is  shaped  like 
a  big  bass  drum,  about  5  feet  in  diameter  by 
18"  wide,  having  a  shaft  passing  through  the 
center. 

A  steel  ring,  slightly  smaller  in  diameter 
than  the  outer  casing,  is  bolted  to  a  disc 
mounted  upon  the  shaft,  and  revolves  inside 
of  this  outer  casing.  The  ring,  known  as  the 
knife  block  ring  or  spider,  is  provided  with  a 
number  of  slots  for  receiving  the  knife  hold- 
ers or  blocks,  either  eight  or  nine  of  which  are 
furnished,  depending  upon  the  type  of  the 
cutter — the  Binkley  Cutter  having  nine 
blocks,  the  Maguin  eight,  the  diameter  of 
ring  being  the  same  in  both  cases. 

Each  knife  block  carries  three  sets  of 
knives,  two  knives  to  a  set.  The  knives  in 
each  set  are  bolted  opposite  to  each  other  in 
each  knife  block.  The  knives  themselves  are 
about  6i/2"  long,  3"  wide,  andi/4"  thick.  Each 
knife  has  about  30  blades  or  divisions,  about 
3/16  of  an  inch  apart.  (See  Disston  Ad  for 
illustration.)  A  9-block  ring  carries  54  sepa- 
rate knives. 

32 


Diffusion:  Fourteen  cells  to  a  "battery."  Water 
at  a  temperature  of  about  175°  F.  or  80°  C., 
is  the  diffusing  agent.  To  diffuse  a  cell  takes 
about  an  hour.  The  cells  of  the  battery  are 
so  arranged  that  they  may  be  connected  as 
in  a  circle.  They  are  also  so  arranged  that 
any  cell  may  be  cut  out  of  the  circle 
while  being  emptied  and  refilled  without 
stopping  the  flow  of  water  in  the  circuit. 
The  water  enters  the  circuit  at  the  cell 
containing  the  cossettes  most  nearly  ex- 
tracted and  travels  from  one  cell  to  an- 
other, absorbing  from  the  cossettes  more 
sugar  as  it  proceeds  on  its  course,  until  it  ar- 
rives at  the  freshest  sliced  beets.  The  sugar 
content  of  these  cossettes  being  higher,  the 
water  becomes  more  heavily  saturated  with 
sugar,  so  that  it  will  scarcely  hold  any  more. 
In  this  state  it  remains  in  the  final  cells  for 
only  a  short  period,  during  which  further  ex- 
traction continues;  after  which  the  liquid — 
which  is  now  juice — is  drawn  off  and  pumped 
into  an  automatic  weighing  tank.  Complete 
extraction  of  sugar  from  the  slices  is  not  prac- 
tical, and  about  3-10  to  5-10  of  one  per  cent 
of  the  sugar  content  is  therefore  lost  in  pulp 
and  water.  To  keep  the  loss  from  this  source 
within  reasonable  limits  requires  chemical 
and  mechanical  control  of  the  highest  order ; 
and  in  this  connection  tanks  to  measure  the 
diffusion  juice  as  it  leaves  the  battery  are  em- 
ployed so  that  the  amount  of  juice  drawn  off 
(draft)  can  be  so  regulated  as  to  serve  in  a 
measure  to  control  loss  in  question. 

Pulp  Disposal:  After  the  sugar  has  been  ex- 
tracted from  beet  slices,  the  exhausted  cos- 
settes, heavily  laden  with  water,  are  pumped 
to  drier,  where  bulk  of  moisture  is  evapor- 
ated. Wet  pulp  contains  about  85%  of  water 
and  the  dried  product  about  10%.  From 
drier  (an  arrangement  of  revolving  drums 

33 


and  hot-air  furnaces)  the  pulp  is  blown 
through  large  galvanized  pipes  to  the  ware- 
house and  is  there  automatically  weighed  and 
sacked.  Automatic  carriers  convey  sacks  to 
cars  directly  or  to  any  particular  section  of 
the  warehouse. 

Diffusion  Measuring  Tanks:  For  each  ton  of 
beets  cut,  the  diffusion  juice  averages  about 
1%  tons  (about  11%  sugar,  2%%  of  other 
solid  substances  and  the  balance  water). 
Tanks  can  be  adjusted  so  that  upon  filling  up 
to  a  certain  point  they  will  be  emptied  auto- 
matically. 

Diffusion  Juice  Reheaters:  Here  juice  is  heated 
to  about  190°  F.  and  passes  into  the  carbona- 
tion  tanks. 

EXTRACTION  OF  IMPURITIES 

Liming:  Lime  is  added  to  the  juice  in  the 
form  of  slaked  lime,  calcium  hydroxide 
[Ca(OH)2],  also  called  milk  of  lime,  or  in  the 
form  of  a  "saccharate"  of  lime,  a  compound 
of  lime  and  sugar  obtained  in  recovering  the 
sugar  in  the  final  molasses  by  the  Steffens 
process.  The  addition  of  the  lime  causes  the 
precipitation  of  the  organic  acids  and  their 
salts  which  were  extracted  from  the  beets 
along  with  the  sugar,  as  the  lime  or  calcium 
salts  of  these  acids.  The  lime  also  renders 
the  juice  alkaline,  which  is  a  necessary  factor 
to  prevent  the  sugar  from  breaking  down  into 
its  components,  glucose  and  fructose,  during 
the  further  process  of  heating  and  evapora- 
tion. 

First  Carbonation:  The  juice  is  next  saturated 
with  carbon  dioxide  gas,  CO2.  This  precipi- 
tates the  excess  of  lime  as  calcium  carbonate. 
Not  only  does  this  greatly  reduce  the 
alkalinity  of  the  juice,  but  the  precip- 
itated calcium  carbonate,  along  with  the 
original  precipitate  of  lime  salts,  carries 

34 


down  with  it  much  of  the  remaining 
organic  impurities  as  albuminoids  and  gums. 
The  carbondioxide  used  in  this  step  is  ob- 
tained from  the  lime  kilns  in  which  limestone, 
heated  by  the  burning  of  coke,  is  calcined  to 
yield  both  the  carbon  dioxide  for  this  process, 
and  also  the  lime  for  the  liming  process  or 
to  be  used  in  the  Steffen's  process  later  in 
the  course  of  extraction. 

Carbonation  Presses:  Squares  of  canvas  on  iron 
frames.  The  carbonated  juice  passing 
through  these  presses  leaves  the  lime  and  in- 
soluble substances  deposited  on  the  filter 
cloths  in  form  of  a  cake  about  one  inch  in 
thickness.  This  "lime  cake,"  is  burned  again 
to  form  fresh  lime  or  after  being  well  washed 
with  hot  water,  is  dropped  in  a  trough  and 
conveyed  to  a  tank  where  water  is  added 
until  the  whole  mass  becomes  of  a  thick, 
pasty  consistency  known  as  "mud."  From 
here  it  is  pumped  into  the  waste  water  where 
it  is  in  turn  carried  out  and  used  with  irriga- 
tion water  on  the  land.  The  juice,  which  be- 
fore treatment  was  dark  in  color  and  nearly 
opaque;  on  leaving  the  presses  is  a  thin, 
transparent  straw  colored  liquid. 

Second  Carbonations :  First  carbonation  process 
repeated  and  soda  added  to  offset  lime  salts, 
which  form  incrustations  on  evaporator  tubes. 

Second  Carbonation  Presses:  The  juice  is  again 
filtered  and  lime  cake  and  more  organic  im- 
purities removed. 

EVAPORATION 

Evaporators:  Leaving  the  bag  filters,  the  "thin 
juice"  enters  the  first  evaporator  at  a  density 
of  about  14°  Brix  (solid  substance,  see  page 
18  for  interpretation)  and  leaves  the  fourth 
body  at  about  60°.  The  evaporated  liquid  is 
termed  "thick  juice."  In  process  of  evapora- 
tion the  juice  goes  through  a  series  of  four 

35 


evaporator  bodies.  The  vapor,  given  off  in 
the  first  body,  in  which  the  steam  is  utilized, 
is  used  to  heat  the  juice  in  the  second  body, 
and  so  on,  thus  affording  a  great  saving  of 
fuel.  The  second,  third  and  fourth  bodies 
operate  in  a  vacuum,  which  condition  permits 
evaporation  at  a  much  lower  temperature 
than  when  under  atmospheric  pressure. 
After  evaporation,  remelted  raw  sugar,  ob- 
tained from  the  molasses  further  on  in  the 
purification  process,  is  added.  This  sugar 
passes  through  the  purification  process  a  sec- 
ond time,  along  with  the  fresh  juices. 

Blow-Ups:  The  Alkalinity  of  the  juice  some- 
times becomes  increased  to  such  extent 
through  evaporation  that  it  must  be  reduced 
before  entering  vacuum  plant.  This  reduc- 
tion is  accomplished  through  the  "Blow-Ups" 
which  are  round  iron  tanks  provided  with  a 
perforated  steam  coil  and  a  chamber  for  en- 
trance of  sulphur  gas,  sulphur  dioxide,  SO2. 
After  heating  the  thick  juice,  if  it  is  found  too 
alkaline  enough  sulphur  gas  is  admitted  to 
correct.  This  also  serves  to  whiten,  or 
bleach,  the  juice. 

Syrup  Presses:  Thick  juice  and  other  syrups 
coming  here  from  blow-ups  pass  through 
these  presses.  The  excess  of  lime  is  removed 
as  calcium  sulphate,  along  with  other  impuri- 
ties. 

RESOLVING  THE  SUGAR 

Vacuum  Pans:  Here  thick  juice  or  a  mixture 
termed  "standard  liquor"  is  boiled  and 
grained  to  sugar  crystals. 

The  juice  or  liquor  arrives  here  with  the 
sugar  in  solution  and  through  boiling  a 
part  of  the  sugar  assumes  a  crystaline  form. 

By  operating  in  a  vacuum  the  boiling  point 
of  the  syrup  is  lowered,  not  alone  affording 
a  saving  in  fuel,  but  preventing  burning  of  the 

36 


sugar.  Pans  contain  a  series  of  copper  coils, 
through  which  the  steam  circulates. 

Syrup  is  admitted  to  the  pan  by  degrees, 
and  as  it  boils  and  crystals  form,  the  sugar 
boiler  by  observation  determines  amount  of 
syrup  to  admit.  When  the  proper  growth  of 
the  crystals  has  reached  its  limit,  he  "drops" 
the  pan,  and  calls  or  signals,  "Strike." 

To  boil  white  sugar  takes  about  3%  hours; 
to  boil  "browns"  or  "raws,"  from  5  to  14 
hours. 

Mixers:  From  both  white  pans  and  brown 
sugar  crystallizers,  the  fillmass  or  massecuite, 
as  the  crystallized  syrup  is  called,  enters  re- 
spective mixer,  through  which  a  paddle-bear- 
ing shaft  constantly  revolves  to  prevent  hard- 
ening of  the  mass.  These  mixers  have  a  num- 
ber of  spouts  below,  through  which  the  fill- 
mass  enters  centrifugals  or  sugar  separators. 

Centrifugals:  The  frames  of  these  machines, 
cylindrical  in  form,  contain  a  bronze  basket 
of  varying  diameter  according  to  needs  of 
factory  (standard  diameters  are  30",  36"  and 
40").  The  inside  height  of  the  basket  is 
usually  24".  This  basket,  which  contains  a 
fine  mesh  screen,  revolves  at  a  speed  of 
from  1,100  to  1,400  revolutions  per  min- 
ute ;  "green  syrup"  flies  off  and  white  sugar 
remains.  The  remaining  molasses  is  then 
washed  out  by  an  automatic  spraying  de- 
vice and  pure  sugar  is  discharged  into  a 
screw  conveyor  below,  thence  to  granulators 
(the  syrup  produced  by  the  sprays  is  the  so- 
called  "wash"  syrup).  The  separation  of 
about  250  pounds  of  sugar  from  the  fillmass 
takes  from  7  to  10  minutes.  Raw  fillmass 
gives  a  separation  of  brown  or  yellow  sugar. 
This  yellow  sugar  goes  to  melter  to  be  added 
to  thick  juice;  molasses  is  pumped  to  the 
steffen  house  to  be  treated  with  lime,  forming 

37 


the  saccharate  with  which  fresh  beet  diffusion 
juice  is  mixed. 

Granulators:  White  sugar  leaving  centrifugals 
contains  a  certain  per  cent  of  moisture ;  here 
sugar  is  dried  in  a  rotary  drier.  It  is  then 
sifted  through  fine  mesh  screens  into  gran- 
ules, forming  granulated  sugar.  This  is  the 
ordinary  or  "granulated  sugar"  as  it  is  known 
by  all. 

The  "first"  or  "white  sugar,"  upon  being 
run  through  the  dryers  or  "granulators"  loses 
about  3%  moisture  and  comes  out  a  99.8  or 
99.9%  sugar  ready  for  sacking.  From  the 
granulators  it  is  conveyed  by  scrolls  to 
the  hoppers  supplying  the  sacking  machines. 
These  machines  are  operated  by  electricity 
and  weigh  out  very  accurately  100  pounds 
of  sugar.  The  sack  of  sugar  is  then  set  on  a 
conveyor  which  carries  it  around  to  the  sew- 
ing machine  where  in  a  few  seconds  the  sack 
of  sugar  is  sewed  and  ready  to  be  carried  to 
the  freight  car  or  to  the  sugar  warehouse,  in 
which  the  surplus  sugar  is  stored  awaiting 
shipment. 

Crystallizers:  In  centrifuging,  or  spinning,  the 
mass  from  the  vacuum  pans  (separating  the 
crystals),  a  proportion  of  same  is  thrown  off 
in  the  form  of  a  syrup,  usually  running  from 
70%  to  75%  sugar,  which  can  be  reboiled 
and  about  20%  recovered  as  raw  sugar; 
this/ residue,  called  "green  syrup,"  is  sent  to 
"blow-ups";  is  sulphured,  reheated  and  fil- 
tered; then  boiled  in  raw  pans,  referred  to 
previously,  but  (unlike  fresh  "thick  juice"  or 
standard  liquor)  crystals  are  not  as  readily 
formed  in  the  pan,  and  after  boiling  for  from 
5  to  14  hours,  the  raw  product  or  "fillmass" 
is  transferred  to  crystallizers  in  which  the 
mass  is  agitated  from  3  to  5  days,  during 
which  time  crystals  grow,  from  which  brown 
sugar  can  be  extracted. 

38 


EXTRACTION  OF  SUGAR  FROM  MOLASSES 

Steffen's  Process:     Molasses,  with  a  sugar  con- 
tent of  about  50%,   is   pumped  from   main 
building,  weighed,  and  diluted  to  a  compara- 
tively low  density,  as  compared  with  original 
molasses    (there    also    enters    at   this    point 
a  small  percentage  of  milk  of  lime  from  hy- 
drate presses).     From  here  solution  goes  to- 
solution  tank  to  be  cooled.     After  cooling  in  - 
tank,  solution  is  pumped  to  "coolers"  (about " 
1,600  pounds  of  molasses  thinned  down  enters 
a  cooler  at  one  time) ;  here  powdered  lime 
is  added;  an  agitator  at  bottom  keeps  the 
cooler  mixture  in  circulation;  ice  water  cir-^ 
culating  through  coils  in  bottom  of  cooler 
keeps  temperature  down  and  prevents  lime 
from  slaking.    After  a  certain  period,  usually 
about  six  minutes,  cooler  is  emptied  and  con- 
tents pumped  to  cold  presses. 

Steffen's  Cold  Presses:  Saccharate  solution,  in 
passing  through  presses,  leaves  cold  saccha- 
rate  adhering  to  cloths.  The  waste  water 
from  cold  presses  holding  a  little  over  1% 
sugar  is  heated  and  sent  through  hot  presses, 
where  hot  saccharate  cake  adheres  to  cloth, 
waste  water  going  to  sewer.  The  saccharate 
cake  is  a  lime  salt  of  sugar.  The  composition 
of  this  salt  is  usually  expressed  as  tri-calcium 
saccharate,  or  C^JJ.^O^-3  CaO-3  H2O.  This 
ratio  varies  somewhat,  however ;  the  cold  sac- 
charate diluted  cake  contains  about  15% 
sugar,  the  hot  saccharate  cake  about  12%. 
From  presses,  saccharate  cake  goes  by  scroll 
to  mixing  tank,  is  diluted  with  wash  water 
from  the  first  carbonation  presses  to  a  brix  of 
between  35°  and  40°,  forming  a  cream,  and 
is  pumped  in  this  form  to  first  carbonation 
to  be  added  to  f»sh  beet  juice  or  to  hydrate 
mixer. 

It  has  been  found  that  double-warp  jute 
cloths  from  Steffens  cold  presses,  if  washed 

39 


in  softened  water,  can  be  utilized  again  on 
Steff  ens  hot  presses,  as  heat  reopens  the  pores 
of  these  cloths.  This  affords  a  great  saving. 

Solution  Tanks,  Etc.:  Solution  tanks  contain 
an  arrangement  of  coils  to  cool  the  molasses 
solution.  In  plants,  except  in  the  colder 
regions,  an  ammonia  refrigeration  system  is 
used  to  cool  the  brine  circulating  in  the  coils. 

Hydrate  Mixer:  More  lime  is  used  to  work  up 
the  molasses  produced  than  is  needed  to  pur- 
ify the  fresh  beet  juice.  The  compound  of 
lime  and  sugar  (saccharate)  coming  from 
the  Steffen's  presses  has  a  sugar  content  of 
about  13% — the  lime  of  this  saccharate  is*' 
what  is  used  to  purify  the  fresh  beet  juice^ 
for  as  it  is  added  to  the  water  solution  it 
forms  calcium  hydroxide  and  frees  the  sugar. 
If  any  remains  unchanged  it  is  decomposed 
by  the  carbonation  process  by  which  the  lime 
is  precipitated  out.  The  part  of  saccharate 
not  needed  for  purifying  purpose  is  sent  to 
hydrate  mixers.  Here,  slowly  revolved  in 
large  tanks,  its  temperature  raised  from 
about  65°  to  80°  C.  (149°  to  176°  F.),  and 
diluted  from  35°  to  about  20°  Brix  by  an  ad- 
mixture of  juice  from  carbonation  filter 
presses.  After  a  few  minutes  of  mixing  the 
liquid  is  sent  to  presses  to  be  filtered,  the  hy- 
drate, or  slakened  lime,  adhering  to  cloths 
is  used  again  in  working  up  the  molasses. 

LIME  KILNS 
Kiln  and  Pulverizer: — 

Lime  rock  and  coke  are  burned  together 
to  produce  plain  unslacked  lime  and  carbon 
dioxide.  CaCO3  =  CaO  +  CO2.  The  gas  is 
pumped  to  the  carbonation  tanks  for  use 
therein,  the  lime  goes  to  the  crusher; 
is  ground  up,  elevated  and  distributed 
to  Raymond  pulverizing  mills;  blowers 
above  suck  the  lime  away  from  the  mills  as 
fast  as  it  is  powdered  and  deliver  same  to 

40 


conveyors,  thence  to  hoppers  serving  Steffens 
coolers. 

Rotary  Kilns:  Waste  lime  from  first  carbona- 
tion  presses  is  pumped  to  rotary  kilns,  of 
which  there  are  two,  each  consisting  of  a  long 
horizontal  tube  about  6  feet  in  diameter.  The 
fire,  an  oil  flame,  is  introduced  at  one  end. 
About  half  way  back  from  firing  end  is  super- 
imposed another  tube  about  one-half  the  di- 
ameter and  the  length  of  rotary.  The  diluted 
lime,  entering  at  one  end  of  this  upper  tube, 
is  carried  backward  by  a  revolving  screw  and 
at  the  same  time  subjected  to  a  heat  which 
evaporates  most  of  the  water.  From  opposite 
end  to  that  of  entry,  lime  falls  into  the  kiln 
tube  proper,  through  which  shoots  flaming 
oil ;  the  organic  impurities  go  out  through  the 
stack  and  the  almost  pure  calcium  oxide  (un- 
slackened  lime)  in  small  marble-shaped 
pieces  is  carried  forward  by  the  rotating 
movement,  drops  into  wheelbarrows,  is  then 
laid  out  to  cool,  and  when  cooled  is  trans- 
ferred to  main  kiln  to  be  ground  up  with 
other  lime  for  use  in  Steffen  House. 

POWER 

Sterling  boilers  equipped  for  oil  burning  and 
with  flue  gas  economizers  are  the  ones  common- 
ly in  use.  Tests  are  made  of  the  escape  gas,  so 
that  the  efficiency  of  all  boilers  is  known  at  all 
times.  Flue  gases  are  utilized  to  heat  water  as 
it  enters  boilers. 

Both  high  and  low  exhaust  steam  from  en- 
gines is  used  whenever  possible,  especially  in 
first  evaporator  body  and  vacuum  pans  (in  con- 
junction with  live  steam) .  Most  all  reheating  is 
done  by  vapors  from  evaporators. 

RESUME  OF  PROCESS 

After  being  weighed  the  beet  roots  are  sent 
to  the  cutters,  which  contain  a  series  of  revolv- 
ing corrugated  knives,  thence  to  large  iron  tanks 

41 


called  diffusion  cells,  holding  about  four  tons 
each.  Here  sugar  is  removed  from  slices  by  hot 
water.  After  diffusion,  the  juice  is  reheated 
and  receives  an  addition  of  lime  and  is  then  sat- 
urated with  carbonic  acid  gas,  which  precipi- 
tates the  lime  together  with  certain  impurities. 
It  is  then  reheated  and  filtered,  relimed,  car- 
bonated and  treated  with  soda,  reheated  and 
refiltered,  is  partially  evaporated  to  about  60% 
of  solid  substance,  bleached  with  sulphur  gas 
and  filtered.  After  filtration,  juice  enters  "boil- 
ing pans"  where  further  concentration  takes 
place  and  the  sugar  is  resolved  to  a  crys- 
talline form.  From  the  "boiling"  or  vacuum 
pans  the  mass  enters  sugar  separators  or  cen- 
trifugal machines,  which  revolving  at  high 
speed,  throw  off  the  molasses  and  retain  the 
pure  sugar,  which  in  a  moist  form  is  conveyed 
to  granulators,  where  it  is  dried  and  sifted, 
then  dropped  below  to  automatic  scales,  where 
it  is  sacked  ready  for  shipment. 

The  sugar  remaining  in  the  molasses  is  pre- 
cipitated by  the  addition  of  lime.  This  lime- 
sugar  compound  is  added  to  the  fresh  beet 
juice  where  the  lime  is  freed  to  interact  in  pur- 
ifying the  juice,  and  the  recovered  sugar  passes 
a  second  time  through  the  refining  process. 

CHEMICAL  CONTROL 

Sugar  manufacture  is  most  effective  under 
chemical  control;  at  each  stage  of  the  process 
small  samples  of  the  juice  are  taken  at  inter- 
vals, dependent  on  conditions,  and  these  sam- 
ples are  chemically  analyzed  to  determine  the 
per  cent  of  sugar  and  other  content.  The  dens- 
ity of  the  juice  must  be  within  certain  limits  at 
various  stages  and  its  purity  must  be  known. 
This  all  comes  under  the  jurisdiction  of  the 
chemical  department.  The  amount  of  ma- 
terials consumed  and  their  relation  to  the  output 
must  be  known  exactly  at  any  time  by  the  super- 

42 


intendent,    and   hourly   records    are   therefore 
made  in  every  department  and  at  each  station. 

NOTEWORTHY  FEATURES 

A  feature  especially  noteworthy  is  the  record- 
ing of  work  done  by  shift  machinists  and  their 
daily  suggestions  for  further  work  to  be  done  to 
anticipate  breakdowns;  also  suggestions  for 
improvements  that  come  to  their  minds  daily 
and  which  might  be  forgotten  if  left  to  be  sug- 
gested at  the  end  of  the  campaign.  A  further 
feature  is  the  advocacy  of  suggestions  from  all 
men  regardless  of  the  importance  or  unimport- 
ance of  their  duties.  Unless  such  co-operation 
is  obtained  men  are  apt  to  consider  that  their 
suggestions  will  be  frowned  down  upon  by  their 
immediate  superiors,  and  thus  faults,  such  as 
leaky  valves,  for  instance,  that  permit  of  a  small 
loss  here  and  there,  great  in  the  aggregate,  are 
sometimes  not  reported  promptly. 

Again,  the  comfort  of  the  men  should  be 
looked  after.  In  a  certain  mill  where  overflows 
at  the  sulphur  station  or  blow-ups  were  quite 
frequent,  there  resulted  a  loss  during  the  cam- 
paign of  hundreds  of  dollars,  due  no  doubt  to 
the  fact  that  escaping  gas  fumes  lowered  the 
energy  of  the  men  and  caused  them  to  relax 
their  alertness.  A  certain  mill  in  California 
has  provided  shower  baths  and  lockers  for  their 
men  at  a  cost  of  over  $25,000,  and  finds  that  it 
pays.  Every  morning  a  clean  suit  of  white  linen, 
provided  and  laundered  by  the  company  free 
of  cost  to  the  men,  is  laid  in  the  locker  of  each 
man,  which  he  dons,  thus  presenting  a  spick- 
and-span  appearance.  This  mill,  one  of  the 
oldest  in  the  United  States,  secures  the  highest 
known  extraction  of  any  American  mill  in  the 
business,  which  result  speaks  for  itself. 

KEEPING  ABREAST  OF  PROGRESS 

In  regard  to  keeping  up  with  modern  methods 
of  sugar  recovery,  it  has  been  said  by  Lewis  E. 

43 


Ware,  the  well  known  authority  on  beet  sugar 
production : 

"Beet  sugar  manufacture  from  year  to  year 
undergoes  important  change*  which  result  in 
considerable  economy,  not  only  in  the  modes 
of  extraction,  but  in  the  percentage  of  extrac- 
tion realized;  $50,000  additional  expenditure 
in  the  machinery  furnished  frequently  means 
one-half  per  cent  more  sugar.  If  50,000  tons 
of  beets  are  worked  during  the  campaign,  this 
additional  sugar  means  250  tons,  the  money  out- 
come of  which  is  more  than  sufficient  to  pay 
for  the  supposed  excessive  expenditure  the 
first  year.  Certain  contractors  of  beet  sugar 
machinery  whom  we  could  mention,  live  up  to 
the  times,  reject  all  obsolete  methods  and  are 
consequently  at  an  enormous  expense  for  the 
construction  and  designing  of  new  machines 
and  devices.  Their  prices  are  high,  but  are 
certainly  profitable  in  the  long  run. 

"The  practical  advice  is  to  give  any  contem- 
plated change  all  due  consideration,  and  if  all 
issues  have  been  thoroughly  weighed  and  the 
advantage  of  the  new  device  are  apparent,  no 
time  should  be  lost  in  making  use  of  it.  In  most 
cases  it  is  essential  to  demand  that  there  shall 
follow  sufficient  gain  that  the  device  may  pay 
for  itself  in  less  than  five  years.  The  narrow 
margin  of  the  manufacturer's  profit  demands 
that  his  plant  keep  pace  with  the  progress  of  the 
times." 

A  very  good  idea  of  many  of  above  mentioned 
machines  and  devices  can  be  obtained  by  glanc- 
ing at  illustrated  cut  at  end  of  book,  contributed 
by  Sugar  Machinery  Company. 


44 


DIAGRAM   OF   EXTRACTION   AND   REFINING    WITH 
COMPLETE  ANALYSIS  AT  EACH  STEP. 

Bx Degree  Brix,  or  Percent  of  Total  Solids. 

Sug. .  .Percent  Sugar,  or  Polarization. 

Pur.  .  .Purity,  or  Ratio  of  Sugar  to  Total  Solids. 

Alk .  .  .  Alkalinity  in  c.c.  of  Ho  N  H2SO<  per  10  c.c.  of  Juice. 

Acid  .  .Acidity  in  c.c.  of  Ho  N  KOH  per  10  c.c.  of  Juice. 

Beet  End  of  Factory 

LIME  STONE  BEETS)  Sugar  Content  18.8%  | 


IME  KILN                    COSSJ 

MILK  OF  LIME 
or       DIFFUSION 
,   SACCHARATE  MILK 
(from  Steffen's  House) 

ETTES 

, 

—  "*N~ 

Ex..  ..15.  5 
Sug...  12.  4 
Pur...  80.0 
JUICE—  Acid..   5.0  ; 

PULP 

Water  88.  00% 
Sugar     0.25 

I 

DRIED  PULP 

fill 


4 

Ex.. 

Sug. 
Pur. 
Alk. 

..14.3 
..12.1 
..84.6 
..12.0 

FIRST  CARBONATION  

FIRST  CARBONATION  PRESSES 

1 

5 

*                             1 
LIME  CAKE    FILTERED  JUICE 

ISugar...  0.12|                     I 

Ex.. 

Sug. 
Pur. 
Alk. 

..13.7 
..12.0 
..87.6 
..  2.0 

SECOND  CARBONATION  

SECOND  CARBONATION  PRESSES 


DANEK 


FILTERS 


EVAPORATORS 
THICK  JUICE 


Ex.. ..60.0 

Sug... 52. 6 

"Pur...  87. 6 

Alk...  18.0 


1 


To  Sugar  End  of  Factory 

45 


Sugar  End  of  Factory 

THICK  JUICE  (From  Beet  End  of  Factory) 


• 

RE-MELTER        SULPHUR 

~~                          THICK  JUK 
VACUUM 

FIRST  MAJ 
(or  FILL 

CENTRIFUGA] 
I                  ^ 

1 

STATION  

3E  PRESSES 
[  PANS 

ISECUITE  

MASS) 

,  SEPARATOF 
MOLASSES  — 

STATION 

IESSES 
PAN 
JSECUITE  
LLIZER 
rUGALS 

MOLASSES  

UM  PAN 

SSECUITE  
LLIZER 
?UGALS 
GLASSES  

i 

Food  or 
tilery 

Ex....  65.0 
Sug...58.5 
Pur...  90.0 
Neutral 

Ex.. 

Sug. 
Pur. 

..92.2 
..83.0 
..90.0 

IS 

WHITE  SUGAR      FIRST 

4 
DRYER 
SULPHUR 

GRANULATED  SUGAR 

Ex.. 
Sug. 
Pur. 

..84.0 
..63.0 
..75.0 

'      Sugar99.80 
Water  0.15 
Ash      0.05 

i 
FILTER  P 

i 

V  A  r^fTfTTV/ 

VAdUUJV 

RAW  MAJ 
CRYSTA 
CENTRI] 

Ex.. 

Sug. 
Pur. 

..95.0 
..71.2 
..75.0 

RAW  SUG, 

SECOND  ] 
^R                      1 

VACU 

BLANK  MA 
CRYSTA 
CENTRI] 

Ex.. 

Sug. 
Pur. 

..88.0 
..55.4 
..63.0 

Sugar94.0 
«-  Water  5.0 
Ash       1.0 

Ex.. 

Sug. 
Pur. 

..95.0 
..59.8 
..63.0 

4 

SECOND  F 

FINAL  M 
AW  SUGAR 

To  Stock 
Dist 

Ex.. 

Sug. 
Pur. 

..85.0 
..48.3 
..56.8 

Sugar90.0 
«-  Water  8.0 
Ash      2.0 

•fcln  factories  having  Steffen's  Recovery  Process,  more  raw  sugar 
removed  and  process  after  SECOND  MOLASES  is  omitted.    Pass  to  next  page. 


SECOND 


— Steffen's  House 

MOLASSES  (From  Sugar  End  of  Factory) 


Ex..  ..85.0 
Sug...  48.  5°, 
Pur...  57.0 

Ca(OH)j 

SCALES 

)  I  C                                     C 

Lime  Kiln 

SOI 

,UTION  TANK 

Bx....ll.6 
Sug...   6.5 
Pur...  56.0 

Powdered  Lii 
CaO,  from 
Lime  Kiln 

Tie, 
> 

OOLERS  (Temp  10°-12°  C) 

OLD  PRESSES 

1,  -h  i  ,  , 

C 
C( 

^OLD  SAGCH 

ARATE  CJ 
COI 

COLD  WASH       ' 

|Sugarl4%|    1 

,D  WASTE            BX....  6.0 

Bx....6.0               Sug..  0.7 

Sug...  0.9                        , 

HEATERS^  (Temp  85°  C) 

HOT  PRESSES 


HOT  SACC 

* 

IARATE  CAKE  |                    HOT  WASI 

TTf-vnn    rrr  »  CTI?                       1 

|Sugarl2%| 

HOT  WASTE               Rx        0  8 

Ex....  4.  5              ISug...0.05 

bug...  0.2                       , 

1  C                   C 

SACC* 
MI 

SACCK 
MI 

I 

ARATE        To  Sewer 
XER 

ARATE 
LK 

Sug      39  0  ~*To  LimmS  of  Diffusion  Juice 

Wash  Water  from 
Carbonation  Presses 

47 


XII 

Some  Hints  on  Sugar  Beet 
Culture 

Beet  Seed:  The  younger  the  seed  the  greater 
the  germinating  principle.  Two-year-old 
seed  is  not  as  good  as  one-year-old. 

Beet  seeds  are  stuck  together  forming  what 
is  called  a  "seed  ball."  Beet  seed  balls  usual- 
ly contain  two  or  three  seeds,  but  sometimes 
as  high  as  seven.  Beet  seed  contains  a  plant- 
let  composed  of  a  number  of  cells,  and  is 
filled  with  starch,  albumin,  etc.,  for  its  growth 
while  underground.  After  the  plant  puts 
forth  root  and  secures  a  firm  hold  in  the 
ground  it  commences  to  grow  above  the  sur- 
face, and  by  absorbing  carbon-dioxide  from 
the  air,  manufactures  its  own  food. 

Since  the  outer  coating  of  the  seed  is  fre- 
quently hard,  it  is  well  to  roll  the  seed  be- 
tween boards.  This  manipulation  separates 
one  seed  from  another.  It  is  also  well  to 
place  the  seed  in  water  for  an  hour  or  so 
before  planting. 

Sugar  Beet  Roots:  Beta-Vulgaris  (the  sugar 
beet)  requires  two  seasons  to  reach  full  ma- 
turity. The  first  year  the  root  is  developed 
and  sugar  accumulated;  the  second  year  is 
the  seed  bearing  season.  The  highest  sugar 
content  is  reached  at  the  end  of  the  first  year. 
The  sugar  is  made  then  and  stored  up.  The 
production  of  seed  during  the  second  year  is 
at  the  expense  of  sugar  stored  the  first  year. 

48 


It  naturally  follows  that  sugar  beets  are 
sliced  after  one  season's  growth. 

Beet  roots  that  have  short,  small  necks  are 
the  most  desirable,  since  they  contain  the 
most  sugar.  To  produce  such  a  beet  ground 
must  be  well  worked,  and  not  too  compact. 
The  more  abundant  the  leaves  the  more  sugar 
in  the  beet.  Leaves  under  no  circumstances 
should  be  stripped.  If  the  ground  is  not 
plowed  in  the  proper  manner  to  permit  the 
air  to  penetrate  proper  results  cannot  be  ob- 
tained. The  soil  should  be  of  such  texture 
that  but  little  resistance  will  be  offered  to  the 
passage  of  the  roots;  and  where  sub-soil  is 
so  compact  as  not  to  permit  the  passage  of 
water,  it  should  be  improved  by  drainage.  It 
is  advisable  to  rid  the  soil  of  the  weeds  by 
hand,  rather  than  with  the  hoe,  the  first  ten 
days. 

Beet  roots  when  fresh  and  in  good  condi- 
tion contain  very  little  glucose,  but  if  mutil- 
ated, glucose  will  form,  causing  proportional 
loss  in  sucrose. 

The  well  known  authority,  Lewis  S.  Ware, 
in  discussing  beet  culture  states:  "In  Ger- 
many, where  less  weeds  exist  than  in  any 
other  country,  nevertheless  hoeing  after  thin- 
ning is  repeated  five  and  even  more  times. 
Hoes  should  not  penetrate  too  deeply.  Hoe- 
ing has  for  a  general  effect  the  development 
of  the  leaves,  which  development  results  in 
a  greater  formation  of  sugar,  but  should  be 
continued  only  until  the  root  has  attained 
its  full  growth.  If  continued  after  full 
growth,  hoeing  would  cause  the  leaves  to 
grow  larger,  but  at  this  period  sugar  is  in- 
creasing in  the  root  and  the  growth  of  the 
leaves  at  the  same  time  has  an  opposite  ef- 
fect. Leaves  at  this  time  are  large  and  num- 
erous enough  anyway  to  smother  the  weeds 
by  keeping  them  from  sun  and  air." 

49 


Dr.  J.  K.  Greisenegger,  of  the  Czecho-Slovak 
republic,  has  been  experimenting  with  the  ques- 
tion of  which  beets  yield  the  best  results,  those 
planted  north  and  south  or  those  east  and  west. 
These  experiments  have  been  watched  with  con- 
siderable interest  and  were  spread  over  con- 
siderable area  in  order  to  ascertain  rather  defin- 
ite data  on  this  question.  Where  air  and  mois- 
ture were  at  a  minimum  and  where  other  con- 
ditions remained  about  equal  it  was  ascertained 
that  beets  planted  in  rows  running  from  west 
to  east  produced  the  best  sugar  content.  They 
produce  the  largest  number  of  beets,  the  highest 
sugar  content  and  also  the  best  leaves.  The 
very  opposite  results  were  obtained  with  rows 
planted  north  and  south.  Then  another  ex- 
periment was  made  with  rows  running  north- 
west to  southeast  and  northeast  to  southwest. 
These  rows  again  showed  a  medium  output  or  a 
lesser  content  than  east  and  west  and  a  better 
output  than  those  north  and  south.  It  was 
also  ascertained  that  where  the  planter  was 
obliged  to  plant  them  diagonally  to  the  merid- 
ian, preference  should  be  given  to  rows  planted 
from  northeast  to  southwest. 

The  fallacy  that  sugar  beets  injure  the  soil 
has  not  only  been  exploded  states  "Field  and 
Farm,"  but  just  the  reverse  has  been  found  to 
be  the  fact.  It  is  true  that  sugar  beets  take  out 
of  the  soil  the  same  elements  that  are  removed 
by  other  crops,  but  in  slightly  different  propor- 
tions. But,  as  has  been  stated,  a  large  part  of 
these  mineral  elements  is  in  the  top,  which,  if 
kept  on  the  farm  and  fed  to  livestock,  should 
be  returned  to  the  soil  in  the  form  of  manure, 
so  that  in  the  end  but  little  plant  food  is  perma- 
nently removed  from  the  soil  by  the  beet  crop. 
Experience  in  all  sugar  beet  countries  has  dem- 
onstrated that  larger  crops  of  grain  can  be 
grown  after  beets  than  after  any  other  crop. 
This  seems  to  be  due  to  the  excellent  condition 

50 


in  which  the  soil  is  left  by  the  beet  crop  and  to 
the  depth  of  the  root  bed  occupied  by  the  beet 
roots.  It  is  not  apparent  that  sugar  beets  add 
to  the  soil  any  fertilizing  material,  but  the 
fibrous  roots  left  in  the  ground  when  the  beets 
are  harvested  improve  its  physical  condition. 


'The  Department  of  Agriculture  figures  show 
that  beets  were  the  only  crop  in  the  United 
States  to  show  a  gain  in  value  in  1920."  This 
remarkable  return  says  the  Broderick,  Cal., 
"Independent,"  was  due  to  the  high  contract 
price  for  beets  which  was  out  of  all  proportion 
to  the  selling  price  of  sugar  at  harvest  time.  It 
speaks  well  for  the  sugar  factories  that  they 
would  carry  out  their  contracts  under  conditions 
prevailing  and  illustrates  in  a  striking  manner 
the  value  of  a  contract  crop  which  protects  the 
farmer  against  violent  fluctuations  of  the 
market. 


51 


Sugar  beets  and  beet. sugar:  acreage  and  production  in  1918-1920. 

[Figures  for  1920  are  based  upon  returns  made  before  the  end  of 'the  season  and  are 
subject  to  revision.] 


State  and 
year.* 

-Fac- 
tories 
jn 
opera- 
tion. 

Sugar 
made. 

Aver- 
age ex- 
trac- 
tion.' 

Aver- 
age 
sugar 
con- 
tent.' 

Beets  worked  in 
factories. 

Aver- 
age 
farm 
price  of 
beets 
per 
ton. 

Area  of 
beets 
planted. 

Area 
har- 
vested. 

Quan- 
tity 
worked. 

California: 
1920  
1919  

Num- 
ber. 
11 
10 
13 

17 
15 
14 

9 
6 

7 

17 
16 
16 

5 
4 

4 

5 
5 
5 

18 
18 
16 

5 
4 
4 

12 
11 
10 

99 
89 
89 

Short 
tons.* 
163,700 
131,172 
122,795 

302,700 
193,890 
191*880 

64,600 
26,159 
44,682 

167,500 
130,385 
127,979 

87,500 
60,870 
63,494 

55,700 
31,864 
35,476 

153,200 
101,025 
105^794 

25,100 
10.636 
13,*5S 

89,600 
40,450 
55,492 

1,109,600 
726,451 
760,950 

Per 
cent. 
15.79 
16.30 

14,62 

12.77 
11.71 
14.07 

12.97 
13.29 
13.66 

13.30 
12.63 
14.38 

12.38 
10.99 
14.01 

12.35 
10.93 
12.19 

11.40 
11.12 
11.69 

12.49 
10.07 
14.29 

12.48 
11.95 
13.59 

12.99 
12.34 
13.64 

Per 
cent. 
17.90 
17.87 
17.03 

15.83 
13.62 
16.10 

16.08 
15.48 
16.57 

16.21 
14.57 
16.61 

15.70 
13.14 
16.05 

15.66 
14.15 
15.74 

15.41 
13.87 
15.29 

15.92 
13.16 
16.29 

15.72 
14.27 
15.95 

16.06 
14.48 
16.18 

Acres. 
123,500 
107,174 
100)684 

221,500 

182,616 
125,882 

.55,600 
30,331 
32,306 

145,200 
123,375 
114,976 

72,000 
59,113 
42,746 

46,800 
30,909 
32,547 

112,700 
103,247 
81,7>7 

23,200 
12,100 
12,400 

81,500 
43,590 
50,752 

882,000 
692,455 
594,010 

Short 
ton*.* 
1,037,000 
804642 
845,728 

2,370,000 
1,656,113 
1,363,277 

498,000 
196,847 
326,.979 

1,259,000 
1,032,018 
890,238 

707,000 
554,100 
453,266 

451,000 
291,583 
291,064 

1,304.000 
908,  122 
905,064 

201,000 
105,578 
93,467 

718,000 
338.554 
408,423 

8,545,000 

5,887,557 
5;  577,  506 

Dollars. 
13.62 
14.17 
9.95 

11.88 
10.85 
10.02 

12.09 
11.00 
10.00 

9.99 
12.52 
10.  08 

11.94 
10.90 
9.96 

9.22 
12.75 
10.03 

11.66 
10.97 
10.01 

10.47 
12.02 
10.00 

11.34 
11.08 
9.86 

11.63 
11  74 
10.00 

Acres. 

135,700 
129,500 
120,900 

253,600 
236,300 
142,000 

57,600 
53,700 
37,700 

173,400 
166,100 
134,500 

78,900 
64,800 
44,600 

44,300 
37,100 
36,100 

116,100 
109.700 
90,100 

29,000 
16,200 
14,900 

89,900 
77,000 
68,900 

978,500 
890.400 
689,700 

1918  

Colorado: 
1920  

1919..  .... 

1918 

Idaho: 
1920  

1919  . 

•1918  

Michigan: 
1920  « 

1919*  
1918  

Nebraska: 
1920 

1919  

1918.. 

Ohio: 
1920 

1919  

1918  . 

Utah: 
1920  

1919  . 

1918 

Wisconsin:' 
1920  

1919 

1918  

Other  States: 
1920  . 

1919 

1918  

United  States: 
1920*  
1919<  
1918  

*  Acreage  and  production  of  beets  are  credited  to  the  respective  States  in  which 
the  beets  were  made  into  sugar. 

*  Based  upon  the  weight  of  the  beets. 

*  A  short  ton  is  2,000  pounds. 

'Including  beets  and  sugar  from  1,500  acres  in  Ontario,  Canada,  1920,  and  850  acres 


inl919' 


Bureau  of  Crop  Estimate! 


52 


AMERICAN  BEET  SUGAR   FACTORIES 

Their   Beet    Cutting    Capacity,    Names    of    Corporation 
and  Operating  Officials 


Alphabetically   Arranged   by    States   and   According   to 
Factory  Location 


CALIFORNIA— 

Alameda  Sugar  Co.,  ALVARADO:  C.  H.  Crocker,  Pt., 
San  Francisco;  P.  C.  Drescher,  V.-P.,  Sacramento;  E.  R. 
Lilienthal,  V.-P.,  San  Francisco;  G.  E.  Springer,  S.  &  T., 
San  Francisco;  F.  R.  Haas,  Purch.  Agt.,  351  California 
St.,  San  Francisco;  Ray  S.  Stewart,  Supt.  Capacity,  800 
tons  daily.  Non-Steffens. 

Anaheim  Sugar  Co.,  ANAHEIM:  A.  R.  Peck,  Pres.;  L. 
H.  Multer,  Secy.;  J.  A.  Purduyn,  Purch.  Agt.,  Sixth  and 
Spring  Sts.,  Los  Angeles;  D.  Jesurun,  Supt.;  A.  C.  Berry, 
Asst.  Supt.;  B.  Lawrence,  Chief  Chem.;  Edward  Stark, 
Agr.  Capacity,  1200  tons  daily.  Non-Steffens. 

Union  Sugar  Co.,  BETTERAVIA:  P.  C.  Drescher,  Pres., 
Sacramento;  E.  R.  Lilienthal,  V.-P.,  San  Francisco;  C.  H. 
Crocker,  V.-P.,  San  Francisco;  G.  E.  Springer,  S.  &  T., 
San  Francisco;  F.  R.  Haas,  Purch.  Agt.,  351  California 
St.,  San  Francisco;  F.  H.  Johnson,  Mgr.;  J.  R.  Rogers, 
Supt.;  T.  McFarland,  M.  M.;  W.  Montgomery,  Chief 
Chem.;  J.  L.  Harris,  Agr.;  A.  J.  Hebert,  Chief  Engr.; 
J.  T.  Avington,  Office  Supt.  Capacity,  1200  tons  daily. 
Equipped  with  Steffens. 

^  American  Beet  Sugar  Co.,  CHINO:  H.  R.  Duval,  Pres., 
N.  Y.  City;  Robert  Oxnard,  V.-P.,  San  Francisco;  H.  T. 
Oxnard,  V.-P.,  N.  Y.  City;  E.  C.  Howe,  V.-P.  and  Genl. 
Mgr.,  Sugar  Bldg.,  Denver;  C.  C.  Duprat,  S.  and  T.,  32 
Nassau  St.,  N.  Y.  City;  C.  R.  Hays,  Purch.  Agt.,  Sugar 
Bldg.,  Denver;  J.  D.  Barry,  Local  Mgr.  (See  Oxnard, 
Cal.).  Capacity,  1100  tons.  Non-Steffens.  Also  see 
Colorado  and  Nebraska. 

-Santa  Ana  Sugar  Co.,  DYER  STATION:  J.  Irvine, 
Pres.;  S.  W.  Sinsheimer,  Genl.  Mgr.;  E.  M.  Smiley,  Mgr.; 
F.  L.  Klentz,  Supt.  (controlled  by  Holly  Sugar  Corp.). 
Capacity,  1200  tons.  Steffens. 

, Holly  Sugar  Corporation,  HUNTINGTON  BEACH:      Ex. 

Offices,  Boston  Bldg.,  Denver,  Colo.;  A.  E.  Carleton,  Pres.; 
S.  W.  Sinsheimer,  V.-P.  and  Genl.  Mgr.;  Remsen  Mc- 
Ginnis,  Secy.;  J.  Doheney,  Sales  Mgr.;  M.  J.  Beausang, 
Purch.  Agt.,  Boston  Bldg.,  Denver,  Colo.;  C.  A.  Johnson, 
Mgr. ;  G.  J.  Daley,  Genl.  Supt. ;  C.  A.  Bullen,  Genl.  Engr. ; 
G  W.  Miles,  Supt.;  R.  J.  Prescott,  Local  Purch.  Agt.  (also 

53 


see  Dyer  Station  and  New  Delhi,  Cal.).  Capacity,  1200 
tons.  Steffens.  Also  see  Colorado. 

Sacramento  Valley  Sugar  Co.,  HAMILTON  CITY:      Wm. 

Lacy,  Pres.;  Edgar  Baruch,  V.-P.  and  Genl.  Mgr.,  Los 
Angeles,  Cal.  (Not  in  operation  during  1920,  but  raising 
hay,  grain  and  livestock  on  extensive  scale  on  own  land.) 
A.  M.  Gelston,  Local  Mgr.  Capacity,  700  tons.  Non- 
Steffens. 

Los  Alamitos  Sugar  Co.,  LOS  ALAMITOS:  Senator  W. 
A.  Clark,  Pres.,  Butte,  Mont.;  J.  Ross  Clark,  V.-P.;  H.  C. 
Lee,  V.-P.,  P.  E.  Bldg.,  Los  Angeles;  E.  C.  Hamilton, 
Mgr. ;  G.  Strodholf ,  Sales  Mgr. ;  K.  V.  Bennis,  Supt. ;  Wm. 
C.  Poe,  Chief  Engr.;  Frank  Norton,  Asst.  Supt.;  Wm. 
Loranger,  M.  M.;  W.  B.  Ladd,  Chief  Chem.  Capacity, 
900  tons.  Steffens. 

x  Spreckels  Sugar  Co.,  MANTECA:      Executive  Office,  No. 

'2  Pine  St.,  San  Francisco;  J.  D.  Spreckels,  Pres.;  A.  B. 
Spreckels,  V.-P.  and  T.;  W.  H.  Hannam,  Secy.;  H.  P. 
Howard,  Sales  Mgr.;  K.  I.  Dazey,  Purch.  Agt.;  F.  E. 
Sullivan,  Genl.  Mgr.;  J.  F.  Taddiken,  Chief  Engr.,  No.  2 
Pine  St.,  San  Francisco;  S.  E.  Miller,  Local  Mgr.  (Same 
officials  for  Western  Sugar  Refinery,  San  Francisco,  Cal.) 
(Also  see  Spreckels,  Cal.)  Capacity,  1200  tons.  Non- 
Steffens. 

American  Beet  Sugar  Co.,  OXNARD:  (For  Corp.  offi- 
cials see  Chino).  Fred  Noble,  Mgr.;  H.  E.  Zitkowski, 
Genl.  Chem. ;  F.  C.  Zitkowski,  Supt. ;  Joseph  Sailer,  Genl. 
Engr. ;  A.  B.  Westfield,  M.  M. ;  F.  R.  Bachler,  Chief  Chem. ; 
C.  H.  Weaver,  Cashier.  Capacity,  3000  tons.  Steffens. 
Southern  California  Sugar  Co.,  NEW  DELHI:  (Suburb 
'  of  Santa  Ana.)  (Owned  by  Holly  Sugar  Corp.).  J. 
Rose,  Supt.  (see  Huntington  Beach).  Capacity,  600  tons. 
Non-Steffens. 

Spreckels  Sugar  Co.,  SPRECKELS:  C.  L.  Pioda,  Res. 
'Mgr.;  E.  M.  Bergh,  Supt.;  W.  B.  Adams,  M.  M.;  A.  Boyd 
and  J.  Dios,  Asst.  Supts. ;  L.  A.  Kemper,  Chief  Chem.; 
Geo.  Scott,  Agr.  Capacity,  4500  tons  daily  (world's 
largest).  Steffens.  (See  Manteca,  Cal.) 

^Alameda  Sugar  Co.,  TRACY:  (For  Corporation  officials 
see  Alvarado,  Cal.).  Ray  S.  Stewart,  Supt.  Capacity, 
500  tons.  Non-Steffens. 

COLORADO— 

Great  Western  Sugar  Co.,  Exec.  Offices,  Sugar  Building, 
DENVER:  C.  S.  Morey,  Chm.  Board  of  Dir.;  W.  L. 
Petrikin,  Pres.;  W.  D.  Lippitt,  V.-P.  and  Genl.  Mgr.;  C» 
W.  Luff,  Secy.;  H.  J.  Miller,  Purch.  Agt.;  W.  L.  Baker, 
Sales  Mgr.;  R.  M.  Booraen,  Consultor;  Edwin  Morrison, 

54 


Genl.  Supt.;  M.  D.  Thatcher,  Treas.  (Pueblo);  N.  R.  Mc- 
Creery,  Dist.  Mgr.;  Geo.  M.  Shaffer,  Asst.  Genl.  Supt.; 
W.  A.  Mitchell,  Asst.  Chief  Engr.;  S.  J.  Osborn,  Genl. 
Chem. ;  H.  Mendelson,  Chief  Agri.  Factories  in  Colorado, 
Montana  and  Nebraska,  which  see  following: 

Great  Western  Sugar  Co.,  BRIGHTON:  C.  L.  Castleton, 
Jr.,  Mgr.;  H.  A.  Harbeck,  Supt.;  H.  A.  Johnstone,  M.  M.; 
F.  W.  Cowell,  Trav.  Engr.;  J.  F.  Hume,  Cashier;  C.  E. 
Houston,  Agr.;  W.  C.  Henry,  Chief  Chem.;  C.  S.  Scott, 
Trav.  Chem.  Capacity,  1000  tons. 

Great  Western  Sugar  Co.,  BRUSH:  H.  C.  Giese,  Mgr.; 
O.  M.  Cummer,  Supt.;  J.  B.  Lackner,  M.  M.;  R.  M.  Par- 
sons, Trav.  Engr.;  C.  M.  Good,  Cashier;  H.  C.  Giese, 
Agri. ;  L  E.  Jeffery,  M.  M. ;  P.  Koller,  Trav.  Engr.  Capac- 
ity, 1100  tons. 

Holly  Sugar  Corp.,  DELTA:  S.  W.  Sinsheimer,  Genl. 
Mgr.;  E.  M.  Drummond,  Genl.  Supt.;  Irvg.  Sinsheimer, 
Supt.  (Exec,  office,  Denver,  see  Huntington  Beach.  Cal.). 
Great  Western  Sugar  Co.,  FT.  COLLINS:  D.  J.  Roach, 
Mgr. ;  F.  Klingenberg,  Supt. ;  E.  A.  Franklin,  M.  M. ;  J.  F. 
Rasmussen,  Trav.  Engr.;  Byron  Albert,  Cashier;  H.  H. 
Griffin,  Agri.;  E.  J.  Matteson,  Chief  Chem.;  J.  A.  Bair, 
Trav.  Chem.  Capacity,  2150  tons. 

Industrial  Sugar  Co.,  FT.  LUPTON:  Chas.  Bliss,  Pres.; 
Doctor  R.  E.  Jones,  S.  and  T.;  E.  F.  Ogborn,  Genl.  Mgr.; 
R.  F.  Walker,  Genl.  Auditor  (Exec,  offices,  Barclay  Block, 
Denver) ;  H.  J.  Klinge,  Supt.  Capacity,  600  tons. 
Great  Western  Sugar  Co.,  GREELEY:  W.  S.  Garnsey, 
Jr.,  Mgr.;  C.  H.  Criswell,  Supt.;  H.  Howard,  M.  M.;  I.  E. 
Gilbert,  Cashier;  H.  Timothy,  Agri.;  A.  H.  Edwards,  Chief 
Chem.  Capacity,  1050  tons. 

Holly  Sugar  Corp.,  GRAND  JUNCTION:  (See  Hunting- 
ton  Beach,  Cal.).  F.  G.  Holmes,  Mgr.;  E.  M.  Drummond, 
Genl.  Supt.;  R.  M.  White,  Supt.;  C.  M.  Phelps  and  T.  E. 
Gardiner,  Asst.  Supts.;  S.  Gourley,  M.  M.;  H.  S.  Saxton, 
Chief  Chem.  Capacity,  700  tons. 

American  Beet  Sugar  Co.,  LAS  ANIMAS:  (See  Chino, 
Cal.).  Frank  Noble,  Mgr.;  W.  F.  Caton,  Supt.;  Harvey 
Morris,  M.  M.;  E.  B.  Cowan,  Chief  Chem.;  R.  G.  Dobbins, 
Asst.  Cashier.  Capacity,  1000  tons. 

Great  Western  Sugar  Co.,  LONGMONT:  F.  A.  Wilson, 
Mgr.;  F.  S.  Treadway,  Supt.;  E.  Vosburgh,  M.  M.;  J.  F. 
Rasmussen,  Trav.  Engr.;  J.  B.  Hitt,  Cashier;  R.  M.  Barr, 
Agri.;  E.  K.  Huleatt,  Chief  Chem.  Capacity,  2350  tons. 
Great  Western  Sugar  Co.,  LOVELAND:  H.  Scilley, 
Mgr.;  Sam  Mooney,  Supt.;  E.  J.  Nugent,  M.  M.;  F.  W. 
Cowell,  Trav.  Engr.;  C.  L.  Atkins,  Cashier;  H.  Scilley, 
Agri.;  V.  V.  Hartman,  Chief  Chem  Capacity,  1950  tons. 

55 


American  Beet  Sugar  Co.,  LAMAR:  Frank  Noble,  Mgr. 
Capacity,  500  tons.  (Did  not  operate  in  1920.) 

American  Beet  Sugar  Co.,  ROCKY  FORD:  Frank  Noble, 
Mgr.;  E.  H.  Gerecke,  Asst.  Mgr.;  W.  J.  Kellogg  and  C.  A. 
Allen,  Supts.;  W.  A.  Park,  Chief  Engr.;  S.  J.  Kelso,  M. 
M.;  I.  W.  Reed,  Chem.  Capacity,  1800  tons. 

Great  Western  Sugar  Co.,  STERLING:  C.  E.  Evans, 
Mgr.;  R.  C.  Welsh,  Supt.;  George  Walters,  M.  M.;  R.  M. 
Parsons,  Trav.  Engr.;  J.  C.  Rece,  Cashier;  C.  E.  Evans, 
Agri. ;  G.  W.  Atkinson,  Jr.,  Chief  Chem. ;  P.  Roller,  Trav. 
Chem.  Capacity,  1050  tons. 

National   Sugar   Manufacturing    Co.,    SUGAR   CITY:      F. 

K.  Carey,  Pres.;  F.  J.  Carey,  V.-P.;  E.  L.  Burke,  Secy., 
Baltimore,  Md.;  John  H.  Abel,  Genl.  Mgr.  and  Purch. 
Agt.,  Sugar  City;  H.  B.  Coggeshall,  Supt.  Capacity,  500 
tons. 

Holly  Sugar  Corp.,  SWINK:  E.  W.  Stevenson,  Mgr.;  E. 
M.  Drummond,  Genl.  Supt.  Capacity,  1200  tons. 

Great  Western  Sugar  Co.,  WINDSOR:  J.  R.  Clark,  Mgr.; 
William  Barber,  Supt.;  E.  B.  Taylor,  M.  M.;  J.  E.  Rork, 
Cashier;  E.  C.  Walter,  Agri.;  C.  B.  Millen,  Chief  Chem. 
Capacity,  1150  tons. 

Great  Valleys  Sugar  Corp.,  DENVER:  S.  R.  Fitzgerald, 
Pres.;  A.  F.  Lyster,  Chief  Engr.;  F.  F.  Gazelle,  Genl. 
Supt.  Will  erect  plants  at  Ault  and  Lafayette,  Colo. 

IDAHO— 

Utah   Idaho   Sugar  Co.,    Executive   Offices,    SALT   LAKE 

CITY:  Heber  J.  Grant,  Pres.;  Thos.  R.  Cutler,  V.-P.; 
W.  A.  Wattis,  Managing  Dir.;  Merrill  Nibley,  V.-P.  and 
Asst.  G.  M.;  W.  T.  Pyper,  Secty.-Treas. ;  W.  Bert  Robin- 
son, Asst.  Secty.-Treas.;  T.  Geo.  Wood,  Pur  Agt.;  B.  R. 
Smoot,  Gen.  Supt.;  J.  H.  Gardner,  Consulting  Supt.; 
M.  W.  Ingall,  Consulting  Engr.;  W.  Y.  Cannon,  Chief 
Engr.;  H.  B.  Whitney,  Mgr.  Indust.  Relations  Dept.; 
E.  G.  Titus,  Dir.  Agri.  Research;  Frank  Ingalls,  Trav. 
Chem.;  S.  H.  Love,  Sales  Mgr. 

Utah  Idaho  Sugar  Co.,  BLACKFOOT:  B.  R.  Smoot,  Gen. 
Supt.;  C.  B.  Rackstraw,  M.  M.;  H.  Greenwood,  Chief 
Chem.  Capacity,  800  tons. 

Utah  Idaho  Sugar  Co.,  IDAHO  FALLS:  H.  A.  Major, 
Supt.;  E.  J.  Whitson,  M.  M.;  L.  E.  Pearson,  Trav.  Chem. 
Capacity,  900  tons. 

Utah  Idaho  Sugar  Co.,  SHELLEY:  J.  M.  Gaddie,  Supt.; 
J.  R.  Peterson,  M.  M. ;  L.  E.  Pearson,  Trav.  Chem.  Capac- 
ity, 750  tons. 

56 


Utah  Idaho  Sugar  Co.,  SUGAR  CITY:  D.  Scalley,  Supt.; 
J.  R.  Peterson,  M.  M.;  J.  C.  Keane,  Chf.  Chem.  Capacity, 
900  tons. 

Amalgamated  Sugar  Co.,  Executive  Offices,  OGDEN,  Utah: 
A.  H.  Lund,  Pres.;  D.  E.  Eccles,  V.-P.;  J.  Quinney,  Jr., 
Secty.;  Fred  G.  Taylor,  Gen.  Mgr.;  H.  A.  Benning,  Asst. 
Gen.   Mgr. ;   N.   A.   Lockwood,   Consulting  Engr.;  F.   H. 
Ballou,  Chief  Engr.;  Chas.  Giddings,  Purch.  Agt. 
Amalgamated    Sugar   Co.,    HURLEY:      B.    O.    McCullock, 
Supt.;  Geo.  Hunt,  M.  M.     Capacity,  700  tons. 
Amalgamated  Sugar  Co.,  PAUL:      H.  W.   Taylor,   Supt.; 
A.  Drussell,  M.  M.     Capacity,  600  tons. 
Amalgamated    Sugar   Co.,    TWIN    FALLS:       A.    Thomas, 
Supt.;  I.  Fairbanks,  M.  M.     Capacity,  800  tons. 
Beet  Growers  Sugar  Co.,  RIGBY:     J.  H.  Hawley,  Pres.; 
A.  G.  Goodwin,  V.-P.;  Geo.  E.  Hill,  Secty-Treas. ;  A.  W. 
Gabbey,    Asst.    Secty-Treas.;    J.    F.    Featherstone,    Gen 
Mgr.;  E.  C.   Caneck,   Supt.;  T.   S.  Kanen,  Chief  Agric. 
Capacity,  800  tons. 

Idaho  Co-Op.  Beet  Sugar  Co.,  TWIN  FALLS:  Contem- 
plate erection  of  factories  at  Filer  and  Hansen,  Idaho. 
Preston  Sugar  Co.,  WHITNEY:  E.  A.  Nickerson,  Pres. 
In  course  of  construction.  (Removed  from  Corcoran, 
Calif.) 

ILLINOIS— 

Chas.  Pope,  RIVERDALE:  E.  R.  Hatch,  Secty.;  Chas. 
Pope,  Mgr.  Office,  208  North  Wabash  Ave.,  Chicago,  111. 
Capacity,  500  tons. 

IOWA— 

Iowa  Valley  Sugar  Co.,  BELMOND:  W.  C.  Tyrell,  Pres.; 
C.  T.  Fenton,  V.-P.  and  G.  M.;  A.  L.  Luick,  Secty.- 
Treas.;  L.  L.  Putnam,  Asst.  Gen.  Mgr.;  W.  H.  Adams, 
Supt.;  R.  E.  Stevenson,  Chief  Engr.  Capacity,  600  tons. 
Northern  Sugar  Corporation,  MASON  CITY:  H.  A. 
Douglas,  Pres.;  S.  W.  Ladd,  V.-P.;  S.  A.  Hill,  Secty. 
Metropolitan  Bank  Bldg.,  Minneapolis,  Minn.  At  Mason 
City:  W.  H.  Baird,  Gen.  Mgr.;  W.  E.  Groom,  Asst. 
Secty.-Treas. ;  E.  C.  Moore,  Chief  Agric.;  A.  R.  Finley, 
Supt.  Capacity,  1200  tons. 

Iowa  Sugar  Co.,  WAVERLY:  C.  G.  Edgar,  Pres.;  De- 
troit; A.  W.  Beebe,  Mgr.;  J.  M.  Booth,  Supt.;  J.  B.  Smith, 
Agric.;  E.  F.  Cramer,  Asst.  Capacity,  600  tons. 

INDIANA— 

Holland  St.  Louis  Sugar  Co.,  DECATUR:  See  Holland, 
Mich.,  for  Corporation  Officials.  B.  F.  Arendt,  Gen  Supt.; 

57 


J.  H.  Cormody,  Mgr.;  F.  R.  Gordon,  Asst.  Supt.;  James 
Westveld,  Chief  Chem.;  Walter  Beane,  M.  M.  Capac- 
ity, 800  tons. 

KANSAS— 
Garden  City  Sugar  &  Land  Co.,  GARDEN  CITY:     A.  E. 

Carleton,  Pres.;  J.  Stewart,  V.-P.;  F.  A.  Gillespie,  Secty- 
Treas. ;  E.  Stoeckley,  Gen.  Supt.  and  Purch.  Agt. ;  J.  Ort- 
man,  M.  M.;  H.  Edminston,  Chief  Chem.  Capacity,  1000 
tons. 

MICHIGAN— 

Michigan  Sugar  Co.,  Executive  Offices,  Union  Trust  Bldg., 
DETROIT:  Chas.  B.  Warren,  Pres.;  Geo.  B.  Merely,  V.-P.; 

F.  R.  Hathaway,  Secty-Treas.    At  Saginaw,  Mich. :  W.  H. 
Wallace,  Gen.  Mgr.;  J.  Dooley,  Gen.  Supt.;  C.  W.  Orton, 
Purch.  Agt. 

Michigan  Sugar  Co.,  ALMA:  Jotham  Allen,  Mgr.;  Guy 
V.  Lockwood,  Supt.;  E.  E.  Brown,  Asst.  Supt.;  Wm.  Dast, 
Chief  Engr.;  H.  C.  Hines,  Chief  Chem.  Capacity,  1400 
tons. 

Michigan  Sugar  Co.,  BAY  CITY:  Eugene  Fifield,  Mgr. 
Capacity,  1400  tons. 

Michigan  Sugar  Co.,  CARO:  L.  R.  Stewart,  Mgr.  Capac- 
ity, 1200  tons. 

Michigan  Sugar  Co.,  CARROLLTON:  F.  D.  Ewen,  Mgr. 
Capacity,  900  tons. 

Michigan  Sugar  Co.,  CROSSWELL:  Fred  Harvey,  Mgr. 
Capacity,  750  tons. 

Michigan  Sugar  Co.,  SEBEWAING:  W.  M.  Smith,  Mgr. 
Capacity,  850  tons. 

Columbia  Sugar  Co.,  Executive  Offices,  BAY  CITY:  John 
C.  Ross,  Pres.;  N.  R.  Wentworth,  V.-P.;  E.  W.  Cressey, 
Secty.;  Henry  A.  Vallez,  Gen.  Supt. 

Columbia  Sugar  Co.,  BAY  CITY:  T.  C.  Carpenter,  Supt.; 
Wm.  Large,  M.  M.;  A.  J.  Laporte,  Chief  Chem.;  L.  B. 
Tompkins,  Chief  Agric.  Capacity,  1500  tons. 

Columbia  Sugar  Co.,  MT.  PLEASANT:  O.  J.  McEwan, 
Mgr.;  E.  T.  Oberg,  Supt.  Capacity,  1000  tons.  (Also 
see  Paulding,  Ohio.) 

Continental  Sugar  Co.,  BLISSFIELD:  See  Ohio  for  Cor- 
poration Officials.  J.  S.  Eckart,  Supt.;  H.  A.  Tuttle,  E.  G. 
Kienbaum,  Victor  Beebe,  Asst.  Supts. ;  Noble  Zinser,  Chief 
Engr.;  F.  C.  Mitchell,  Chief  Chem.  Capacity,  1000  tons. 

Holland    St.  Louis  Sugar  Co.,  General  Offices,    HOLLAND: 

G.  J.  Diekema,  Pres.;  C.  T.  Wright,  V.-P.;  C.  M.  McLean, 
Secty.-Treas. ;  C.  M.  McLean,  Gen.  Mgr.;  S.  R.  McLean, 

58 


Local  Mgr.;  C.  J.  McLean,  Supt.;  Frank  Price,  Asst. 
Supt.;  J.  S.  Van  Joren,  Chief  Chem.;  Wm.  Burt,  M.  M. 
Capacity,  500  tons. 

Owosso  Sugar  Go.,  General  Offices,  OWOSSO:  Chas.  W. 
Brown,  Pres.  Pittsburgh;  E.  Pitcairn,  V.-P.,  Pittsburgh; 
Daniel  E.  Crane,  Secty-Treas. ;  Chas.  D.  Bell,  Gen.  Mgr.; 

F.  E.  McConnell,  Purch.  Agt. 

Owosso  Sugar  Co.,  LANSING:  Geo.  L.  Walt,  Mgr.;  S. 
Oberg,  Supt.;  A.  Gillis,  Chief  Engr.;  H.  Schreiber,  Chief 
Chem.  Capacity,  800  tons. 

Owosso  Sugar  Co.,  OWOSSO:  Wm.  H.  Demuth,  Supt. 
Capacity,  1300  tons. 

Independent  Sugar  Co.,  MARINE  CITY:  Thos.  L.  Handy, 
Pres.;  C.  W.  Handy,  V.-P.;  Geo.  W.  Handy,  Treas.;  F.  S. 
Handy,  Secty.;  Ira  H.  McKinney,  Mgr.;  D.  L.  Smith, 
Supt.;  J.  Goulette,  M.  M.;  J.  E.  Kemp,  Agric.;  Theo. 
Koenig,  Cashier.  Capacity,  600  tons. 

Menominee     River     Sugar     Co.,     MENOMINEE:       J.     W. 

Wells,  Pres. ;  John  Henes,  V.-P. ;  Frank  L.  Brown,  Secty. ; 

G.  W.  McCormick,  Gen.  Mgr.;  A.  Ludwig,  Supt.;  C.  F. 
Lamb,  M.  M.     Capacity,  1200  tons. 

Mt.  Clemens  Sugar  Co.,  MT.  CLEMENS:     J.  Davidson, 
Pres.;  J.  E.   Davidson,   Secty.-Treas.,   Bay  City;  W.   M. 
Streit,  Mgr.;  0.  F.  Kaiser,  Supt.     Capacity,  600  tons. 
West   Bay   City   Sugar   Co.,   WEST   BAY   CITY:      M.   J. 

Bialy,  Pres.  and  Treas.;  A.  D.  Bialy,  Secty.;  F.  P.  S. 
Kelton,  Supt.  Capacity,  900  tons. 

MINNESOTA— 

Minnesota  Sugar  Co.,  CHASKA:  H.  A.  Douglas,  Pres.; 
Geo.  A.  DuToit,  V.-P.  and  Treas.,  Metropolitan  Bank 
Bldg.,  Minneapolis,  Minn.  Fred  C.  Hicks,  Secty.;  Louis 
E.  Flink,  Mgr.;  R.  L.  Bowman,  Supt.  Capacity,  800  tons. 

MONTANA— 

Great  Western  Sugar  Co.,  BILLINGS:  W.  H.  Hogarty, 
Mgr.;  H.  S.  Barringer,  Supt.;  H.  Scherer,  M.  M.;  B.  W. 
Morrison,  Chief  Engr.;  E.  L.  Gutberlet,  Chief  Chem.; 
J.  T.  Davis,  Trav.  Chem.;  C.  F.  Ridley,  Cashier;  John 
Meyer,  Agric.  Capacity,  2000  tons. 

NEBRASKA— 
Great  Western  Sugar  Co.,  District  Office,  SCOTTSBLUFF: 

E.  Simmons,  Asst.  Gen.  Mgr.;  H.  W.  Hooper,  Asst.  Gen. 
Supt.;  N.  C.  Chatfield,  Asst.  Chief  Engr.;  A.  M.  Gregg, 
Trav.  Engr.;  C.  C.  Crawford,  Trav.  Chem.;  A.  H.  Heldt, 
Chief.  Agri. 

Great  Western  Sugar  Co.,  BAYARD:  C.  B.  Turner, 
Mgr.;  R.  J.  Bristol,  Supt.;  D.  L.  Kussy,  M.  M.;  J.  H. 

59 


Zisch,  Chief  Chem.;  H.  V.  Towner,  Cashier.  Capacity, 
1000  tons. 

American  Beet  Sugar  Co.,  GRAND  ISLAND:  (See  Chino, 
Calif.,  for  Corporation  Officials.)  A.  J.  Denman,  Mgr.; 
F.  L.  Mehring,  Supt.;  A.  T.  Wilson,  Chief  Chem.;  R.  R. 
Mehring,  M.  M.  Capacity,  500  tons. 

Great  Western  Sugar  Co.,  GERING:  A.  M.  Ginn,  Mgr.; 
V.  I.  Daniels,  Supt.;  R.  P.  Gookins,  Chief  Chem.;  W.  T. 
Warren,  M.  M.;  R.  McDonald,  Cashier.  Capacity,  1100 
tons. 

Great  Western  Sugar  Co.,  MITCHELL:  C.  S.  Campbell, 
Mgr.;  E.  E.  Durnin,  Supt.;  Floyd  Powell,  M.  M.;  M.  K. 
Hollowell,  Cashier;  R.  I.  Babbitt,  Chief  Chem.  Capac- 
ity, 1000  tons. 

Great  Western  Sugar  Co.,  SCOTTSBLUFF:  A.  M.  Ginn, 
Mgr.;  Henry  Schmode,  Supt.;  Stephen  Morrison,  M.  M.; 
Geo.  Goldfain,  Chief  Chem.;  E.  H.  Clay,  Cashier.  Capac- 
ity, 2000  tons. 

NEVADA — 

Lahontan  Valley  Sugar  Co.,  FALLON:  B.  C.  Hubbard, 
Pres.,  St.  Louis,  Mich.;  Albert  W.  Black,  V.-P.,  Bay  City, 
Mich.;  Chas.  Cave,  Treas.,  Indianapolis;  Wm.  Kremers, 
Mgr.;  Fred  Hinze,  Supt.  (This  factory  has  been  idle 
for  a  number  of  years,  but  will  probably  operate  with 
increased  capacity,  either  the  season  of  1921  or  1922.) 
Present  capacity,  500  tons. 

OHIO— 

Continental  Sugar  Co.,  Executive  Offices,  TOLEDO:    C.  S. 

Edgar,  Pres.  and  Gen.  Mgr.;  E.  H.  Cady,  V.-P.;  F.  T. 
Sholes,  Secty.;  J.  F.  Thompson,  Purch.  Agt.;  W.  H. 
Neidig,  Chief  Engr.;  E.  Durkee,  Chief  Chem.  (Factories 
at  Findlay  and  Fremont,  Ohio  and  Blissfield,  Mich.) 
Continental  Sugar  Co.,  FINDLAY:  W.  E.  Weller,  Supt.; 
A.  B.  Krentel,  Chief  Chem.  Capacity,  900  tons. 
Continental  Sugar  Co.,  FREMONT:  E.  McClenathan, 
Supt.;  B.  A.  Klapka,  Chief  Chem.  Capacity,  600  tons. 
Columbia  Sugar  Co.,  PAULDING:  (See  Bay  City,  Mich., 
for  Corporation  Officials.)  J.  A.  Scott,  Mgr.;  H.  C.  Pety, 
Supt.;  E.  Girard,  M.  M.;  W.  M.  Krause,  Chief  Chem. 
Capacity,  900  tons. 

Ohio  Sugar  Co.,  OTTAWA:  F.  H.  Hubbard,  Secty.  and 
Mgr.;  S.  O.  Kerr,  Chief  Agri.;  E.  F.  Wolfe,  Supt.;  Roy 
Stahl,  M.  M.;  W.  A.  Deeds,  Chief  Chem.;  S.  I.  Nepp, 
J.  O.  Knutson  and  D.  A.  Hebert,  Assts.  to  Supt.  Capac- 
ity, 600  tons. 

Toledo  Sugar  Co.,  TOLEDO:  (Controlled  by  Michigan 
Sugar  Co.)  F.  L.  Carroll,  Mgr.;  M.  J.  Kirk,  Supt.;  J. 
Kelton,  Chief  Engr.  Capacity,  1500  tons. 

60 


UTAH— 

Utah  Idaho  Sugar  Co.,  BRIGHAM  CITY:  (See  Idaho  for 
Corporation  Officials.)  A.  C.  Pearson,  Supt.;  Thomas 
W.  Lee,  M.  M.;  J.  T.  Roberts,  Chief  Chem.  Capacity, 
750  tons. 

Amalgamated  Sugar  Co.,  CORNISH:  (See  Idaho  for 
Corporation  Officials.)  S.  Christensen,  Dist.  Mgr.;  C.  E. 
Hogge,  Supt.;  R.  B.  Lewis,  M.  M.;  J.  P.  French,  Office 
Supt.;  H.  E.  Hatch,  Agri.  Supt.;  P.  Barrett,  Chief  Chem. 
Capacity,  600  tons. 

Utah  Idaho  Sugar  Co.,  DELTA:  Wm.  Varley,  Supt.; 
J.  Gardiner,  M.  M.;  E.  A.  Miller,  Chief  Chem.  Capacity, 
1000  tons. 

Utah  Idaho  Sugar  Co.,  ELSINORE:  C.  R.  Wing,  Supt.; 
J.  R.  Middleton,  M.  M.;  R.  0.  Daniels,  Chief  Chem. 
Capacity,  750  tons. 

Utah  Idaho  Sugar  Co.,  GARLAND:  F.  W.  Hilliard,  Supt.; 
H.  C.  Hart,  M.  M.;  L.  B.  Morely,  Chief  Chem.  Capacity, 
900  tons. 

Gunnison  Valley  Sugar  Co.,  GUNNISON:  (Executive 
Offices  at  532  Clift  Bldg.,  Salt  Lake  City.)  W.  Harvey 
Ross,  Pres.;  Wm.  Wrigley,  Jr.,  Chairman  of  Board;  O.  H. 
Egge,  Direc.  and  Conslt.  Engr;  L.  Holman,  Secty. ;  G.  G. 
Light,  Supt.;  Frank  Clegg,  Asst.  Supt.;  Wm.  Conner, 
M.  M.;  Walter  E.  Smith,  Chief  Chem.;  J.  O.  Anderson, 
Agri.  Capacity,  600  tons. 

Pioneer  Sugar  Co.,  HOOPER:  B.  Y.  Benson,  Pres., 
Logan,  Utah;  C.  G.  Patterson,  Secty.;  C.  D.  Adams,  Supt. 
Capacity,  400  tons. 

Layton  Sugar  Co.,  LAYTON:  E.  P.  Ellison,  Pres.;  D.  O. 
McKay,  V.-P.;  R.  E.  Allen,  Secty.-Treas.;  James  E.  Elli- 
son, Mgr.;  T.  Sass,  Supt.  Capacity,  600  tons. 

Amalgamated  Sugar  Co.,  LEWISTON:  S.  Christensen, 
Dist.  Mgr.;  I.  J.  Clark,  Factory  Supt.;  E.  N.  Rogers, 
M.  M. ;  H.  G.  Spencer,  Chem. ;  H.  Ezra  Hatch,  Agri.  Supt. 
Capacity,  800  tons. 

Amalgamated  Sugar  Co.,  LOGAN:     F.  W.  Hunter,  Supt.; 
Wm.  Laughlin,  M.  M.     Capacity,  700  tons. 
Utah  Idaho  Sugar  Co.,  LEHI:      David  Hodge,  Supt.;  L. 
Taylor,   Asst.    Supt.;   J.    Triniman,    M.   M.;   J.    P.    Bush, 
Chief  Chem.     Capacity,  1200  tons. 

Peoples  Sugar  Co.,  MORONI:  G.  E.  Browning,  Pres.; 
N.  G.  Stringham,  V.-P.  and  Gen.  Mgr.;  J.  Grant  String- 
ham,  Secty.-Treas.;  N.  P.  Sorensen,  Supt.;  G.  E.  Kirk- 
ham,  Asst.  Supt.;  John  Hardy,  Foreman;  F.  Beckstrom, 
Foreman;  K.  M.  Draper,  M.  M.;  M.  H.  Jamison,  Chief 
Elec.;  F.  D.  Yearance,  Chief  Chem.  Capacity,  400  tons. 

61 


Amalgamated  Sugar  Co.,  OGDEN:  E.  Sebelov,  Dist. 
Mgr.;  C.  E.  Hogge,  Supt.;  J.  F.  Yearsley,  M.  M.  Capac- 
ity, 1000  tons. 

Utah  Idaho  Sugar  Co.,  PAYSON:  E.  Brown,  Supt.;  E.  C. 
Petrie,  Chief  Chem.;  C.  E.  Drake,  M.  M.  Capacity,  750 
tons. 

Springville-Mapleton  Sugar  Co.,  PROVO:  Jesse  Knight, 
Pres.;  W.  Mangun,  V.-P.;  C.  R.  Jones,  Mgr.  Capacity, 
350  tons. 

Amalgamated  Sugar  Co.,  SMITHFIELD:  Wm.  Baer, 
Supt.;  Amos  Brown,  M.  M.  Capacity,  700  tons. 

Utah  Idaho  Sugar  Co.,  SPANISH  FORK:  T.  E.  Edwards, 
Supt.;  C.  N.  Jacobson,  M.  M.;  E.  T.  Cluff,  Chief  Chem. 
Capacity,  1000  tons. 

Utah  Idaho  Sugar  Co.,  WEST  JORDAN:  Y.  Foote,  Supt.; 
E.  A.  Miller,  Chief  Chem. ;  H.  K.  Bytheway,  M.  M.  Capac- 
ity, 750  tons. 

WASHINGTON— 

Utah  Idaho  Sugar  Co.,  NORTH  YAKIMA:  (Not  in  oper- 
ation during  1920.)  Capacity,  750  tons. 

Utah  Idaho  Sugar  Co.,  SUNNYSIDE:  C.  V.  Halliday, 
Supt.  Capacity,  750  tons. 

Utah  Idaho  Sugar  Co.,  TOPPENISH:  R.  L.  Howard, 
Supt.;  J.  D.  Allmondinger,  M.  M.;  E.  H.  Young,  Chief 
Chem.  Capacity,  750  tons. 

WYOMING— 

Great  Western  Sugar  Co.,  LOVELL:  Chas.  F.  Johnson, 
Mgr.;  H.  Sandman,  Supt.;  H.  Fletter,  M.  M.;  J.  W.  Ken- 
dall, Chief  Chem.;  C.  F.  Johnson,  Agri.;  A.  A.  Tinn, 
Cashier.  Capacity,  600  tons. 

Sheridan  Sugar  Co.,  SHERIDAN:  (Controlled  by  Holly 
Sugar  Co.)  S.  W.  Sinsheimer,  V.-P.;  and  G.  M.;  J.  D. 
Mclntyre,  Supt.;  0.  V.  Mumaugh,  M.  M.  Capacity,  900 
tons. 

Wyoming  Sugar  Co.,  WORLAND:  J.  M.  Eccles,  Pres. 
and  Gen.  Mgr.;  C.  E.  Kaiser,  V.-P.;  M.  Browning,  Treas.; 
A.  C.  Lighthall,  Secty. ;  Frank  Kaspar,  Supt.  (Executive 
offices,  Eccles  Bldg.,  Ogden,  Utah.)  Capacity,  600  tons. 

WISCONSIN— 

Chippewa  Sugar  Refining  Co.,  CHIPPEWA  FALLS:      M. 

Hottolet,  Pres.;  A.  P.  Mann,  V.-P.;  J.  S.  Lawson,  Secty.- 
Gen.  Mgr.,  428  Grand  Ave.,  Milwaukee,  Wis.;  J.  A. 
Brooks,  Mgr.;  R.  E.  Pospisil,  Supt.  Capacity,  600  tons. 

62 


Green  Bay  Sugar  Co.,  GREEN  BAY:  J.  H.  Taylor, 
Pres.;  A.  J.  Tippler,  V.-P.;  J.  Kittel,  Secty.;  W.  B.  Rose- 
vear,  Gen.  Mgr.;  C.  H.  Hine,  Factory  Mgr.  Capacity, 
600  tons. 

Rock  County  Sugar  Co.,  JANES VILLE:  James  David- 
son, Pres.;  J.  E.  Davidson,  Secty.-Treas.,  Bay  City,  Mich.; 
W.  B.  Davis,  Gen.  Mgr.;  A.  W.  Robbell,  Supt.  Capacity, 
700  tons. 

U.  S.  Sugar  Co.,  MADISON:  J.  S.  Lawson,  Pres.;  J.  G. 
Kremers,  V.-P.;  J.  A.  Schulte,  Secty.,  428  Grand  Aye., 
Milwaukee,  Wis. ;  A.  E.  Johnson,  Factory  Mgr.  Capacity, 
600  tons. 

Wisconsin  Sugar  Co.,  MENOMINEE  FALLS:  J.  K.  Far- 
ley, Sr.,  Pres.,  Chicago,  111.;  Dean  Farley,  V.-P.  and  Gen. 
Mgr.;  E.  0.  Eckland,  Secty.  and  Gen  Supt.  Capacity,  600 
tons. 


For  a  complete  list  of  Louisiana  sugar  facto- 
ries including  names  of  officials  and  data  cover- 
ing amount  of  cane  ground  and  sugar  made, 
etc.,  the  reader  is  referred  to  the  "Year  Book  of 
the  Louisiana  Planters'  Association,"  407  Caron- 
delet  St.,  New  Orleans,  La. 

For  a  complete  list  of  the  sugar  factories  of 
the  world,  the  reader  is  referred  to  the  "Sugar 
Annual,"  published  by  the  "Journal  des  Fabri- 
cants  de  Sucre,"  3,  Rue  de  Richelieu,  Paris, 
France. 


63 


SUGAR  REFINERIES  OF  THE 
UNITED  STATES 


American  Sugar  Refining  Co. — Earl  D.  Babst,  Pres.;  S. 
Stubbs,  V.-P. ;  A.  B.  Wollam,  Treas. ;  E.  T.  Gibson,  Secty. ; 
H.  A.  Niese,  Consultg  Refiner;  Howard  Dalton  Consultg. 
Engr.;  E.  C.  Grether,  Eqpt.  Engr.,  117  Wall  St.,  New 
York.  Refineries  at  Boston.  Capacity,  2,000,000  Ibs. 
daily;  (2,  "Reserve"  3,000,000  Ibs.,  and  "Spreckels,"  2,- 
000,000  Ibs) ;  Jersey  City,  2,000,000  Ibs.,  Brooklyn,  4,500- 
000  Ibs.,  Chalmette,  La.,  3,000,000  Ibs.  and  Baltimore, 
which  is  under  Const. 

Arbuckle  Bros. — W.  A.  Jamison,  Managing  Dir.,  71  Water 
St.,  New  York  City.  Refinery  at  Brooklyn,  New  York, 
John  W.  Scott,  Gen.  Supt.  Capacity,  2%  million  Ibs. 
daily. 

California  Hawaiian  Sugar  Refining  Co. — W.  M.  Alex- 
ander, Pres.;  P.  Welch,  V.-P.;  W.  H.  McBryde,  Secty.; 
Geo.  M.  Rolph,  Gen.  Mgr.;  D.  B.  Gray,  Pur  Agt.,  230 
California  St.,  San  Francisco,  Calif.  Refinery  at  Crock- 
ett, Calif.  A.  M.  Duperu,  Mgr.;  Paul  Caster,  Asst  Mgr.; 
Martin  Tost,  Supt.;  Uno  Hartman,  Consultant;  L.  L. 
Edmunds,  Chief  Engr.;  H.  C.  Welle,  Chief  Chem.  Capac- 
ity, 4%  million  Ibs.  daily. 

Colonial  Sugars  Co. — John  Farr,  Pres.;  James  H.  Post, 
Treas.;  T.  A.  Howell,  V.-P.;  W.  J.  Vreeland,  Secty.,  129 
Front  St.,  New  York  City.  Refinery  at  Grammercy,  La.; 
Chas.  N.  Wogan,  Gen.  Mgr.;  D.  G.  Jackson,  Gen.  Supt.; 
T.  R.  Wilson,  Pur.  Agt.  Capacity,  1%  million  Ibs.  daily. 

Federal  Sugar  Refining  Co. — C.  H.  Spreckels,  Pres. ;  L.  L. 
Clarke,  V.-P.;  A.  H.  Platt,  Secty.;  P.  J.  Smith,  Treas.; 
P.  L.  Wooster,  Purch.  Agt.,  91  Wall  St.,  New  York  City. 
Refinery  at  Yonkers,  New  York.  Louis  Spreckels,  Mgr.; 
Walter  Spreckels,  Asst.  Mgr.;  Chas.  Graham,  Chief  Engr. 
Capacity,  4%  million  Ibs.  daily. 

Godchaux  Sugars,  Inc. — Chas.  Godchaux,  Pres.;  Ed.  God- 
chaux,  V.-P.;  Jules  Godchaux,  V.-P.;  Paul  L.  Godchaux, 
Treas.;  Emile  Godchaux,  Secty.,  221  Godchaux  Bldg., 
New  Orleans,  La.  Refineries  at  Reserve  and  Napoleon- 
ville,  La.  Capacity,  800,000  Ibs.  daily. 

Henderson  Sugar  Refining  Co. — Wm.  Henderson,  Mgr. 
Dir.;  Adam  Gambel,  Mgr.;  B.  E.  Michel,  Sales  Mgr.,  749 
South  Peters  St.,  New  Orleans.  Refinery  at  New  Orleans, 
C.  J.  Gambel,  Supt.;  R.  Caster,  Chief  Engr.  Capacity, 
600,000  Ibs.  daily. 

Imperial  Sugar  Co. — I.  H.  Kempner,  Pres.;  G.  D.  Ulrich, 
V.-P.  and  Gen.  Mgr.;  J.  Vickerman,  Secty.;  E.  0.  Gun- 

64 


ther,  Treas.,  Sugarlands,  Texas.  Refinery  at  Sugar- 
lands,  Texas.  B.  H.  Varnau,  Supt. ;  R.  L.  Lavender,  Chief 
Engr.  Capacity,  800,000  Ibs.  daily. 

McCahan  Sugar  Refining  Co. — Manuel  Rionda,  Pres. ; 
B.  B.  Rionda,  V.-P.;  H.  B.  Young,  Secty.;  W.  J.  Craig, 
Treas.,  101  South  Front  St.,  Philadelphia.  Refinery  at 
Philadelphia,  Pa.  Thomas  Kavanaugh,  Gen.  Mgr.  1% 
million  Ibs.  daily. 

National  Sugar  Refining  Co. — James  H.  Post,  Pres.; 
Thomas  A.  Howell,  V.-P.;  G.  A.  Bunker,  Secty.;  H.  F. 
Mollenhauer,  Treas.  Refinery  at  Long  Island  City,  New 
York.  J.  Henry  Leinau,  Supt,  Yonkers,  New  York;  War- 
ren H.  Kipp,  Supt.  Capacity,  3,000,000  Ibs.  daily  for 
Long  Island  City.  Capacity,  2,000,000  Ibs.  daily  for 
Yonkers. 

Pennsylvania  Sugar  Co. — G.  H.  Earl,  Jr.,  Pres.;  S.  F. 
Houston,  V.-P.;  J.  A.  McCarthy,  Secty-Treas.  Refinery 
at  Philadelphia.  V.  H.  Hoodless,  Supt.;  F.  McGuire, 
Pur.  Agt.  Capacity,  2,000,000  Ibs.  daily. 

Revere  Sugar  Refining  Co. — A.  W.  Preston,  Pres.;  D.  P. 
Thomas,  V.-P.;  F.  J.  Tilden,  Secty.;  J.  W.  Damon,  Treas., 
15  Broad  St.,  Boston,  Mass.  Refinery  at  Charleston, 
Mass.  H.  E.  Worcester,  Supt.;  E.  Lowe,  Asst.  Supt.;  C. 
W.  Febbetts,  Chief  Engr.  Capacity,  1,500,000  Ibs.  daily. 

Savannah  Sugar  Refining  Co. — B.  A.  Oxnard,  Pres. ;  N.  B. 
Lane,  V.-P.;  W.  S.  Pardonner,  Secty-Treas.  Refinery  at 
Port  Wentworth,  Savannah,  Ga.  B.  O.  Sprague,  Mgr.; 
Alex  Ormond,  Engr.  Capacity,  1,500,000  Ibs.  daily. 

Warner  Sugar  Refining  Co. — C.  M.  Warner,  Pres.;  G.  E. 
Warner,  V.-P.;  C.  B.  Warner,  Treas.;  A.  L.  D.  Warner, 
Asst.  Treas.;  R.  M.  Bell,  Secty.;  J.  R.  Pels,  Purch.  Agt. 
Refinery  at  Edgewater,  N.  J.  E.  W.  Gerbracht,  Mgr.; 
Arthur  Gerbracht,  Supt.;  A.  Glaus,  Chief  Engr.  Capac- 
ity, 3,000,000  Ibs.  daily. 

Western  Sugar  Refinery — John  D.  Spreckels,  Pres.; 
A.  D.  Spreckels,  V.-P.;  W.  D.  K.  Gibson,  Secty.;  W.  H. 
Hannam,  Mang.  Direc.;  F.  E.  Sullivan,  Gen.  Mgr.;  K.  I. 
Dazey,  Purch.  Agt.,  2  Pine  St.,  San  Francisco.  Refinery 
at  San  Francisco,  Calif.  C.  J.  Moroney,  Mgr. ;  N.  E.  Dole, 
Supt.;  J.  F.  Taddiken,  Chief  Engr.  Capacity,  2,000,000 
Ibs.  daily. 


65 


HAWAIIAN  SUGAR  FACTORIES 


Manager's   Name. 

Name  of  the  Factory. 

Name  of 
Island 

Post  Office 
Address. 

J    M    Ross 

Hakalau  Plantation  

H  \WAII 

Haklao 

\V.  H.  Campbell. 
T     1  Scott 

Hawaii  Mill  Co  
Hilo  Sugar  Co..  

Hilo 
Hilo 

C.  C.  Kennendy. 
K.  S.   Giendruni. 
Win.  Pullar..   . 
FJ.  E.  Conant 
J.  Atkins  Wight.. 
Jhon  Hind 
Geo  C.  Watt  .  .  . 
Robt  Hall  ...... 
R.  H.  Bryant.  .   . 
J.  C.  Searle  
H.H.  Renton... 
E.  Madden    .... 
A.  Horner 
A.  Ahrens  
Carl  Wolters  .  .  . 
J    Watt 

Waiakea  Mill  Co  
Honokaa  Sugar  Co  
Honomu  Sugar  Co  
Kona  Development  Co.  .    . 
Halawa  Plantation  Co  
Hawaii  Mill  &   Plant  Co     . 
Kohala  Sugar  Co  . 
i  Niuli  Mill  Plantation..  ' 
•  Puakea  Plant  Co  
.  Puako  Plantation 
Union  Mill  Co  
Kukaiau  Mill  Co  
j  Kukaiau  Plantation  
j  Pacific  Sugar  Mill  
Hutchinson  Sug.  Plant,  Co.. 
!  Olaa  Sugar  Co.  Ltd  

' 

j 

Hilo 
Honokaa 
Honomu 
Kelakekua 
Kohala 
Kohala 
Kohala 
Kohala 
Kohala 
Kohala 
Kohala 
Kukaiau 
Kukaiau 
Kukuihaelo 
Naalehu 
Olaa 

J.  T.  Moir  
Geo   McCubbin... 
A    Lid  gate 

|  Onomea  Sugar  Co  
j  Kaiwiki  Sugar  Co   
Hamakua  Mill  Co           

.. 

Onomea 
Ookaa 
Paauilo 

A.  Smith...  
W  G  Ogg 

Paauhau  Sug.  Plant.  Co 
!•  Hawaiian  Agr.  Co     

Paauhau 
Pahala 

C.  McLennan 
.Jas   Wesbter  .  .  . 
W.  Stordat  
G   H   Faiivhild 

i  Laupahoelioe  Sugar  Co  
I  Pep^ekeo  Sugar  Co  
;  McBryde  Sugar  Co  
;  Makee  Su°'arCo 

KALJAI 

Papala 
Pepekn 
Eleelp 
Kealia 

J.  Fa  sot 
,L  R   Meyers... 
C  R   Wilcox 

:  Waimea  Sugar  Mill  Co  
i  Kilauea  Sugar  Plant.  Co  .  . 
Koloa  Sugar  Co  

•• 

Kekaha 
Kilauea 
Koloa 

Ed.   Broadbent 
F  Weber 

Grove  Farm  Plantation     . 
•  Li  hue  Plantation  Co  

- 

Lihue 
Li  hue 

GT*    "R  \vflWlt    ir 

Gav  &  Robinson 

Makaweli 

B.  D.  Boaldwin. 
H.  P.  Faye  .... 
Jhan  Chalmers 
Ah  Ping-  ....... 
1  fir^o    Gibb 

Hawaiian  Sugar  Co. 
Kekaha  Sugar  Co  •.  .  .  .  . 
Kaeleku  Plant.  Co..  Ltd..  .. 
Kipahulu  Sugar  Co  ... 
Olowalu  Co         

MA'UI 

Makaweli 
Waimea 
Kaeleku 
Kipahulu 
Lahina 

L.  Weinzheimer. 
H.  A.   Baldwin. 
F.  F.  Baldwin.. 
H.  P.  Penhallan 
•James  (iibb 

.  Pioneer  Mill.  Co..  Ltd  
;  Main  Agricultural  Co  .  . 
:  Hawaiian  Com.  iV  Sugar  Co. 
J  Wailuku  Sugar  Co.  
>  Honololu  Plantation  Co 

,    OHAU 

Lahiua 
Paia 
Pmmene 
Waifuku 
Aiea 

G.  F\  Renton.  . 
G    F    Renton 

.  A  pok  a  a  Suga  r  Co  .  .   Ltd  .  . 
'  Ewa  Plantation 

Ewa 
F^wa 

J.  J.  Dowling... 
Andrew  Adaine. 
S   E   Wooley 

;  Koolan  Agricultural  Co.  .  .  . 
•(  Kohuku  Plantation  Co  
•  Laie  Plantation   ...,•„...... 

Hauula 
Kahuku 
Laie 

H.  W.   Goodale. 
Fred  MHVIV.  .  .  .  . 

1  Waialua  Agricultural   Co;  . 
.'  Waianae  Co.  

i*' 

Waialua 
Waianae 

G    Chalmers 

Waimanalo  Sugar  Co  

Waimanalo 

E.  K.   Bull    . 

;  Ohau   Sua'ar  Cci.  . 

Waipahu 

LOUISIANA  SUGAR  FACTORIES 


NAME 

P.O.  ADDRESS 

NAME 

P.  O.  ADDRESS 

Barton,  Mrs.  E.  H.                                Barton 
Belle  Helene  Co-Operative  Sugar  Co.Be  e  Helene 
Evan  Belle  Co.,  Inc.                               Belle  Alliance 
Miles  Planting  &  Mfg.  Co.                   McCall 
Noel.  R.  E.                                           McCall 

Barton,  Jr.,  C.  C. 
Clover  Ridge  P.  &  M.  Co. 
Folse,  L.  N. 
Gay  Planting  Co.,  Inc.,  A.  H. 
Gay  P.  &  M.  Co.,  The  E.  I. 
Greenfield  P.  &  M.  Co.,  Inc. 

Sunshine 
Rosedale 
Whitecastle 
Plaquemine 
Plaquemine 
Plaquemine 

Blanchard  Planting  Co. 
Dugas  &  LeBlanc.  Ltd. 
Glenwood  Planting  Co.,  Ltd. 
Godchaux  Co.,  Ltd.,  The  Leon 
Himalaya.  Inc. 
Kessler  &  Folse 
Lula  Company,  Inc. 
Oakley  Mfg.  Co.,  Inc. 
Prejean,  S. 
Robichaux  Co.,  The  E.  G. 
Aleman  Pltg.  &  Mfg.  Co. 
Elfert,  Robert 
Martin  Sons,  Inc.,  R.  C. 
Simoneaux,  Aurelien 
Jefferson  Syrup  Co. 
Chats  worth  Pltg.  &  Mfg.  Co. 
Gianelloni,  S.  J. 
Catherine  Pltg.  &  Mfg.  Co  ,  Ltd. 
Devall  Pltg.  Co.,  Inc. 
Hill,  George 

Tallieu 
Paincourtville 
Napoleonville 
Napoleonville 
Tallieu 
Klotzville 
Belle  Rose 
Avoca 
Belle  Alliance 
Taffieu 
Belle  Alliance 
Labadieville 
Albemarle 
Plattenville 
Cottonport 
Burtville 
Burtville 
Lobdell 
Chamberline 
Port  Allen 

Murrell  P.  &  M.  Co.,  The  G.  M. 
Old  Hickory  P.  &  M.  Co. 
Soniat,  L.  M. 
Supples'  Sons  Pltg.  Co.,  The  J. 
Slack  Bros. 
Spiller  Sugar  Co. 
Strange,  W.  G. 
St.  Gabriel  Sugar  Co.,  Inc. 
Wilberts  Nfyrtle  Grove  P.  &  M.  Co. 
Adams  &  Sons,  G.  G. 
Anzelmo,  Tony 
Desobry,  L.  H. 
Landry,  Stephen 
Richard,  Oscar 
Songy,  Edouard 
Sitman,  Geo.  W.  (Receiver) 
Jefferson  P.  &  M.  Co. 
Billeaud  Sugar  Factory 
Lafayette  Sugar  Ref.  Co. 
Youngville  Sugar  Factory 
Beadle  &  Bros.,  Wm.       ' 

Bayou  Goula 
Hohen  Solms 
Dorcyville 
Bayou  Goula 
Rosedale 
Bayou  Goula 
Whitecastle 
St.  Gabriel 
Plaquemine 
Whitecastle 
Plaquemine 
Plaquemine 
Sunshine 
Sunshine 
Plaquemine 
Burtville 
Waggaman 
Broussard 
Lafayette 
Youngville 
Broussard 

Kahao,  M.  J.                                        £?"'" 
Laws,  Harry  L.                                     C.nclare 
Levert  Pitg.  Co..  The  Auguste             Mark 
McWilliams  Pltg.  Co..  The  J.               Plaquemine 
Milliken.  Estate  Mrs.  D.  A.                  Chamberlm 
Poplar  Grove  Mfg.  &  Ref.  Co.            Port  Allen 
Westover  Pltg.  Co.,  Ltd.                       Kahns 
Glynn  Planting  Co.,  Ltd.                      Glynn 
Board  of  Control  (State  Penitentiary)  Jeanerette 
Loisel  Sugar  Co.,  Ltd.                           leanerette 
New  Iberia  Sugar  Co.,  Ltd.                Morbihan 
Pharr  &  Sons,  Ltd.,  J.  N.                      Olivier 
Teche  Syrup  &  Canning  Co.,  Inc.       Jeanerette 
,Vida  Sugar  Company                          Loreauvtlle 
Lewis,  John  B.                                     Jeanerette 

Conque  Bros. 
Lariviere,  L. 
Barker  &  Lepine 
Godchaux  Co.,  Ltd.,  Tr*  Leon 
Gheens  Realty  Co. 
Lafourche  Sugar  Ref.  Co. 
Lagarde  Co.,  Ltd.,  The  C. 
Laurel  Grove  Company 
Levert-Morvant  Pltg.  Co. 
Libby  &  Blouin,  Ltd. 
Lockport  Central  Sugar  Ref.  Co. 
Lower  Lafourche  P.  &  M.  Co. 
Mathews,  C.  S. 
Price,  Mrs.  Andrew 

Carencro 
Broussard 
Lafourche  Cng. 
Raceland 
Gheens 
Thibodaux 
Thibodaux 
Thibodaux 
Thibodaux 
Lafourche  Cng. 
Lockport 
Lockport 
Mathews 
Thibodaux 

Roger  Co.,  Ltd.,  The  Ernest 
Waverly  Sugar  Mfg.  Co. 
Roth  &  Lagarde 
Deer  Range  Pltg.  Co.,  Inc. 
Plaquemines  Sugar  Co.,  Inc. 
Alma  Plantation,  Ltd. 
Central  Louisiana  Sugar  Factory, 
Ingleside  Sugar  Co.,  Inc. 
McCrea  Planting  &  Mfg.  Co. 
Meeker  Sugar  Refining  Co. 
Shirley  Company,  Inc. 
Blouim  Co.,  Ltd.,  The  L.  A. 
Hymd,  Stanislas 
Landeche  Co.,  Ltd. 
Milliken,  Estate  Mrs.  D.  A. 
Dubourg,  J.  B-  (Lessee) 
Hymel  Bros.  P.  &  M.  Co. 
Keller  &  Co..  L. 
Laurel  Ridge  P.  &  M.  Co. 
Longview  Sugar  Co. 
Miles  Pit£&  Mfg.  Co. 
Salsburg  Refining  Co.,  Ltd. 
St.  Joseph  P.  &  M.  Co. 
Uncle  Sam  P.  &  M.  Co. 
Union  P.  &  M.  Co. 
Waguespack,  Felicien 
Waguespack  &  Haydel 
Waguespack  P.  &  M.  Co. 

Thibodaux 
Thibodaux 
Thibodaux 
Myrtle  Grove 
Dalcour 
Lakeland 
Inc.Valverda 
Lakeland 
McCrea 
Meeker 
Bunkie 
Luling 
Luling 
Killona 
Killona 
Welcome 
Central 
Hester 
Lagan 
Remy 
St.  Patrick 
Lauderdale 
Feitel 

Union 
Mt.  Airy 
St.  Patrick 
Oubre 

Mary  &  Tuma 
Richard  &  Voltr 
Roy,  Henry 
St.  Cyr,  J.  T. 
Singleton,  Geo.  L. 
Chauffe  &  Bros.,  R. 
Levert-St.  John,  Inc. 
Smedes  Bros..  Inc. 
Belleview  Plantation  Co. 
Berwick  P.  &  M.  Co.,  The  O.  D. 
Burguieres  Co.,  Ltd.  The  J.  M. 
Centreville  'Company 
Columbia  Sugar  Company 
Clausen,  Estate  Jacob 
Danos  &  Sons,  L. 
Uelgado,  Succession  of  Isaac 
Forsyth,  Jr.,  L. 
Franklin  Sugar  Ref.  Co. 
Home  Place  P.  &  M.  Co. 
Foster,  J.  W. 
Laws,  Harry  L. 
Lyon  Company 
Moreira,  Schwan  &  Moreira 
Oak  Bluff  P.  &  M.  Co. 
Oaklawn  Sugar  Co. 
Argyle-Crescent  Co.,  Inc. 
Ashland  P.  &  M.  Co..  Ltd. 
Barrow  &  Duplantis 
Cocke  R  W 

Washington 
Rosa 
Leonville 
Opelousas 
Arnaudville 
St.  Martinville 
Levert 
Cade 
Franklin 
Foster 
Louisa 
Centreville 
Franklin 
Foster 
Patterson 
Jeanerette 
Baldwin 
Franklin 
Glencoe 
Franklin 
Baldwin 
Berwick 
Centreville 
Franklin 
Franklin 

Houma 
Houma 
Ellendale 

Webre-Steib  Co.,  Ltd. 
Roussel,  Octave 
Caire  &  Graugnard 
Champagne,  A.  &  I.  E. 
Godchaux  Co.,  Ltd.,  The  Leon 
Graugnard  &  Reynaud 
Golden  Star  P.  &  M.  Co..  Ltd. 
San  Francisco  P.  &  M.  Co. 
Songy  Pltg.  Co.,  Ltd. 
Burch.  Mrs.  E. 
Haas,  W.  D. 
Crockett  &  Weil 
Devilliers.  Mentor 

St.  Patrick 
St.  Amelia 
Edgard 
Edgard 
Reserve 
Lions 
St.  Patrick 
Lions 
Wallace 

BarLck 
Opelousas 
Opelousas 

Crescent-Magnolia  P.  &  M.  Co. 
Marmande,  Ltd.,  Estate  of  B. 
McBride  &  Chauvin  (Lessees) 
McCollam,  Edmond 
McCollam  &  Cocke 
Minor,  Estate  H.  C. 
Moore  Pltg.  Co.,  Ltd.,  The  J.  T. 
Shaffer,  John  D. 
Terrebonne  Sugar  Co. 
Erath  Sugar  Co. 
Rose  Hill  Co..  Inc. 
Vermillion  Sugar'Co. 
Rnard  of  Control  <  State  Penitential 

Minerva 
Theriot 
Ellendale 
Ellendale 
Ellendale 
Houma 
Shriever 
Ellendale 
Montegut 
Erath 
Abbeville 
Abbeville 
•v")  Aneola 

*~^"l 


SUGAR  FACTORIES 


MUNIOPAUTY 


PROVINCE 


Bacolod-Murcia  Milling  Co. 
3f-nalkafqr>  fs  (-«  i-e 
Compania  Azucarera  De  Bais 

Canlaon  Central 
Calamba  Sugar  Estate 


Bearer 

Cia.  Azucarera  de  la  Carlota 
TDe-fo'fefna  Central 

Hawaiian-Philippine  Sugar  Co. 
Isabela  Sugar  Co.,  Inc. 
Camancy  Sugar  Factory 
Ma-ao  Sugar  Central  Co.,  Inc. 
Mindoro  Sugar  Co. 
Muntinlupa  Sugar  Factory 
North  Negros  Sugar  Factory 
Nueva  Apolonia  Sugar  Factory 
Pampanga  Sugar  Development  Co.. 
Palma  Central 

.Pampanga  Sugar  Mills    _         ,  ,  . , 

7*#/7*y*r«<r3>V<  ro  x-  ZVv«>/»>  rt»rr»r 
Saint  Louia  Oriental  Sugar  Factory 

San  Antonio  Central 
San  Carlos  Milling  Co. 
San  Isidro  Central 
Talisay-Silay  Milling  Co. 

Talisay  Central  _  r 

V/ 1  TO  f/e  s  frit ' line  Ho 


La  Castillana 

Canlubang 

aiatagan 

Kabankalan 

La  Carlota 

Bago 


Silay 
Isabela 
Isabela 
Pulupandan 

San  Jose" 

Muntinlupa 

Manapla 

Vallehermoso 

San  Fernando 

Hog 

^el  Carmen 
**>-~rarr,<>nJo, 
Manaoag 

La  Carlota 
San  Carlos 
Kabankalan 
Talisay 


Negros  Occidental 
Negros  Oriental 
Negros  Occidental 
Laguna 


Negros  Occidental 
Negros  Occidental 
Negros  Occidental 
^ro^Occidental 
Negros  Occidental 
Negros  Occidental 
Negros  Occidental 
ttegros  Occidental 
Mindoro 
Rial 


Negros  Oriental 
Pampanga 
Negros  Occidental 
Pampanga 
Pangasinan 
Negros  Occidental 
Negros  Occidental 
Negros  Occidental 
Negros  Occidental 
Negros  Occidental 


Hamilton  McCubbin 
R.  E.  Wright 
Carlos  Young 
F.  £.  Greenfield 
Jose,  de  la  Vina  y  Cru» 
Jose  Escaler 
Salvador  Serra 

Antonio  Urquijo 
J.  N.  Kruseman 
Juan  Vidaurrazaga 
Emilio  Gaston 


PORTO  RICAN  SUGAR  FACTORIES 


Aguirre 

.Salinas 

Central  Aguirre  Co. 

Alianza 

Camuy 

Central  Alianza,  Inc. 

Ana  Maria, 
Bayaney 

Anasco 
Arecibc 

Ana  Maria  Sugar  Co. 
Central  Bayaney,  Inc. 

Belvedere 
Bocachica 

C.bo  Rojo 
Juana  Diaz 

Sucesores  de  Bianchi 
S.  V.  Hennay  G.  Cabrera 

Cambalache 

Arecibo 

Central  Cambalache  Co. 

Canovanas 
Carmen 

Loiza 
Vega  Alta 

Loiza  Sugar  Company 
Carmen  Centrale 

Cayey 
Coloso 

.Cayey 

Cayey  Sugar  Company 
Sucesores  de  Bianchi 

Columbia 

-Maunabo 

Famauzzi,  Verges  &  Riefkoht 

Constancia. 
Constancia 

'Toa  Baja 
.Ponce 

Comp.  Azucarera  del  Toa 
Saurl  y  Subira 

Corsica 

Rincon 

New  Corsica  Centrale,  Inc. 

Cortada 

Sftf 

Fajardo 
Fortuna 

•  Santa  Isabel 
Humacao 

Fajardo 
Ponce 

Santa  Isabel  Sugar  Company 
Comp.  Azucarera  El  Ejemplo 
Central  Eureka,  Inc. 
Fajardo  Sugar  Company 
South  Porto  Rico  Sugar  Co. 

Guanica 

Guanica 

South  Porto  Rico  Sugar  Co. 

Juanita 
Juncos 

Bayamon 
Juncos 

Central  Juanita,  Inc. 
The  Junco.  Central  Co. 

Lafayette 
Los  Canos 

Arroyo 
Arecibo 

Sucrs.  C.yJ.Fantau*zi 
Central  Vannina 

Machete  ' 

-Guayama 

Comp.  Azucertr.  Central  M.chete 

Mercedita 

Ponce 

Sucesion  de  J.  Serralles 

Mercedita 

Yubucoa 

Yubucao  Sugar  Co. 

•Monserrate 

Manati 

Federico  Calaf 

Pasto  Viejo 
Pellejas 
Plata 
Playa  Grande 
Plazuela 

Humacao 
Adjuntas 
San  Sebastian 
Vieques 
Barceloneta 

Central  Pasto  Viejo,  Inc. 
Pellejas  Sugar  &  Coffee  Co. 
Plata  Sugar  Company 
Benitez  Sugar  Company 
Plazuela  Sugar  Co. 

Progreso 
.Puerto  Real 
Rochelaise 
JRuftu 

Carolina  - 
Vieques 
Mayaguez 
Guayamlla 

Ccntnl  Victori..  Inc. 
Succettioade  Enrique  Bird 
Mayaguez  Sugar  Company,  Inc. 
Mari?Mercado  e  Hijos 

San  Francisco 

Guayanilla 

Lluberas  Hermanos 

San  Vicente 

Vega  Baja 

Rubert  Hermanos 

Santa  Barbara 
Santa  Juana    • 

& 

Juyuya  Development  Co. 
S.  A.'  de  Sucreries  de  St.  Jean 

Santa  Maria 

Vieques 

Ch.  Le  Brun 

Seller 
Triunfo 

Camuy 
Naguabo 

Soller  Sugar  Company 
Garzot  &  Fuertes,  Inc. 

Vannina 

Rio  Piedras 

Central  Vuoiiu 

CUBAN  SUGAR  MILLS 

,*,4>2~H     A-~f~rT3jtA~.rru-f#/f 


NAME 

LOCATION 

OWNER 

ADDRESS 

MANAGER 

Almeida,  Hatilln 
AltoCedra 

San'Luii 
Macarne 

Federi^oAlmeidV*'' 
West  Ind.  M.S.  Co. 

Lorraine  (b)  4,  Stgo 
Obrapia  19,  Havana 

Federico  Almeida 
J.  Hanselman 

America 

Contranuestre 

Federico  Almeida 

Lorraine  (b)  4,  Stgo. 

Federico  F.  RosUlo 

Atlantic 

TanamoBay 

Atlantic  Fruit  Co. 

Sama,  Oriente 

Cueto 

C.  A.  Cen.  Baguanos 

Holguin 

Gabriel  Maurino. 

Belona 

Marimon 

Cia.  Az.  Cen.  Belona 

Banco  Espanol  Havana 

Jose  Marimon 

Borjita 

.DosCamino* 

S.  A.  Ing.  Cen.  Borjita 

Marina  1,  Santiago 

L.  de  Hechavarria 

Boston 

Banes 

United  Fruit  Co. 

131  State  St.,  Boston 

H.  Harty 

Cacocum 

Cacocum 

Cia.  Az.  Cen.  Cacocum 

O'Reilly  11,  Havana 

Juan  de  Larrea. 

CtaaiiutBavat) 

San  German 

Miranda  Sugar  Co. 

Bayate 

LM.  A.  Evans 

Cape  Cruz 

EoKud.de  Mot. 

Cape  Cruz  Co. 

138  Front  St.,  N.Y. 

G.  R.  Buchanan 

Carmen 
Chaparra 

Puerto  Padre 

C.  A.  Cen.  Carmen 
Cuban  Amet.  S.  Co. 

Banco  Nac.  518,  Hav. 
Robins  Bldg.,  Havana 

Jose  G.  Menocal 
Ralph  B.  Wood 

Colorado. 
Confluente 

Omaja 
Guantanamo 

Colorado  Sugar  Co. 
Confluente  Sugar  Co. 

449  Federal  St.  Botton 
Madrid.  Spain 

Manue!  Orta 

Cupey 

Cupey 

West  Ind.  M.  &  S.  Co. 

Obrapia  19.  Havana 

M.  R.  Abbey 

Delicias 

Puerto  Padre 

Cuban  Amer.S.  Co. 

Robins  Bldg.,  Havana 

Ernesto  Brooks 

DosAmigo* 

Ermita 

SB- 

Campechuda 
Ermita 
Guantanamo 
Guantanamo 

Nicolas  Castano 
Ermita  Sugar  Corp. 
C.  A.  Oriental  Cubana 
Guantanamo  Sugar  Co. 

Cienfuegos 
Ermita 
Marina  (b)  38,  Stgo. 
Guantanamo 

M.Gonzalez 
F.  S.  A.  Chateauviex 
Antonio  Arias 
Wm.  Robertson 

Isabel 

Media  Luna  • 

Beattie&Co. 

Manzanillo 

R.  H.  Beanie 

•Jobabo 
LosCaao* 

Jobabo 
Guantanamo 

Compania  Cubana 
Guantamo  Sugar  Co. 

52  William  St.,  N.Y 
Guantanamo 

C.  R.  Stuntz 
H.  R.  Muschelt 

Madrazojibacoi 

Manzanillo 
Manati 

Cia.  Az.  Jibacoa 
Manati  Sugar  Co. 

O'Reilly  11.  Havana 
Marraqu*  Bldg.,  Hav. 

M.B.deMarchena 
ReginoTruflin 

Marimon 

Macurijes 

C.  A.  Oriental  Cubana 

Marina,  baja,  38,  Stgo. 

Antonio  Arias 

Miranda 

Miranda 

Miranda  Sugar  Co. 

Bayate 

L.  M.  A.  Evans 

Monona 

Guantanamo 

Luis  E.  Simon 

Guantanamo 

Luis  F.  Simon 

NewNkjuero 
Oriente 

Niqueto 
Xavier 

New  Niqucro  Sugar  Co. 
Cia.  Az.  OrienteS.  A. 

100  Broadway,  N.Y. 
Hartmann  (b)IOStg. 

Ricardo  Narganes 
Elmo  J.  Miller 

Palma 

Palma  rito 

Palma  Soriano 
Miranda 

Miranda  Sugar  Co. 

Palma  Soriano 
Bayate 

Rafael  Aguirre 
L.  M.  A.  Evans 

Preston 

Preston 

NipeBayCo.  (U.F.Co.) 

131  StateSt,  Boston 

F.  W.  B.  Hogge 

Rey 

Rey 

C.  A.  Cen.  Rey,  S.  A. 

Royal  Bank  3  14.  Hav. 

JuanRimMaT 

Rio  Canto 

Romelie 
Salvador,  B 

RioCauto 
Guantanamo 
Manzanillo 

Cuban-Can.  Sug.  Co. 
Sues.  Mackinlay  Brooks 
God  wall.  MaceoyCa. 

RioCauto 
Guantanamo 
Manzanillo 

George  T.  Walker 
Francisco  dePando 
Ramon  D.  Escobar 

San  Antonio 

San  Ramon 

Guantanamo 
San  Ramon 

Sucrs.  Luis  Redor 

St.  E.  Montluc,  Fr. 
Manzanillo 

M.  A.  Labarraque 
Genaro  Fernandez 

Santa  Ana 
Santa  Cecelia 
Santa  Lucia 

Aura 
Guantanamo 
Santa  Lucia 

Columbia  Trust  Co. 
Santa  Lucia  Co. 

Lorraine  (b)  4,  Stgo. 
New  York  Chy 
Tte.  Rey  11,  Havana 

Francisco  Anza 
Hector  Hagef 
W.Dunn 

^%.M^ 

9F??4 

%"£$;%&&**"«• 

7J^T«*a/-nN'Y' 

G.Nasi 

Sofia 

Bayamo 

Sucrs.  J.Alsina 

Ap.  76,  Manzanillo 

JuanAlsina 

Soledad 

Guantaaamo 

Guantanamo  Sugar  Co. 

Guantanamo 

Jos.  McCracken 

Tacajo 

Tacajonr.Anrilla 

Tacaji  Sugar  Corp. 

112  Wall  St.,  N.Y. 

G.  G.  Trowbridge 

Teresa 

CeibaHMca 

Cen.  Teresa  Sugar  Co. 

Obrapia  23-  A,  Havana 

James  R.  Biggar 

Union 

San  Lots 

Cia.  Az.  Santiago 

Ap.  151,  Santiago 

Jose  Rousseau 

YagMiibti 

Omaja 

Cia.  Az.  Y.gwubo. 

Holguin 

Eugenic  B*rbero 

Yara 

Yara  Sugar  Co. 

Carlos  Mendieta. 

Martinez  Lufriu 

TT«a  -n» 

CV  y*  /Tf«  *?•  *. 

fft*  •*  f*  c  &rotr<+. 

(•r  Sdwfc  n-a. 

Camaguey  Prorioc* 

Adelaida 

Moron 

Cia.  Az.  Adelaida 

Oncios  22.  Havana 

L.FaIlaGut«rr« 

Agramoote 

Florida 

Cia.Az.Vert»entes 

S.  Bernardo  127,  Cfgs. 

Carlos  Alvarez 

Algodooe* 

Guayacanes 

Cen.  Algodones.  S.  A. 

Royal  Bank,  Havana 

Isaias  Cartaya 

Baragui 

Baraji. 

Jules  Godchaux 

M.Gomez  444,  Har. 

E.P.Cobb 

Camagiiey 

Piedrecitas 

Ga.Az.  Camaguey 

O'Reilly  11,  Havana 

Ramon  L.  Quinones 

Ospedes 

Cespede* 

Perez  y  Gonzalez 

Ospedes 

Vicente  Gonzalez 

CiegodeAvila 

Cia.Az.C.deAvua 

Aguiar  71,  Havana 

L.  Octavo  Divino. 

Cunagua 

Moron 

Am.SugarRefin.Co. 

Amargura23,Har. 

Antonio  G.  Mendota 

Elia 

Elia 

Elia  Sugar  Co. 

Cuban  Tdg.  Co.,  Har. 

M.  J.  Amezaga 

Estrella 

Sierra  Morena 

Cia.  Central  Azucarera 

M.  Gomez  518.  Hav. 

Domingo  Leon. 

Florida 

Honda 

P.  A.  Sug.  Co.  (Atkins) 

Obrapia  19,  Havana 

H.  J.  B.  Baird 

Francisco 

Sta.  Cruz  del  Sur. 

Francisco  Sugar  Co. 

112  Wan  St,  N.Y. 

LeandroJ.Rionda 

Jag<ieyal 

CiegodeAvila 

Cuba  C.S.  Corporation 

Barraque  Bldg.,  Har. 

Bias  M.  Espafta 

Jaronu 

Am.  Sugar  Refin.  Co. 

Amargura23,Hav. 

Antonio  G.  Mendota 

Jatibonico 

Jatibonico 

La  Compania  Cubana 

52  William  St,  N.  Y 

C.  L.  Merriam 

Lugareno 

Lugarefto 

Cuba  C.  S.  Corporation 

Barraque  Bldg.,  Har. 

Jose  F.  Ponce 

Moron 

Moron 

Cuba  C.  S.  Corporation 

Barraque  Bldg.,  Har. 

A.  Betancourt 

Najaa. 

Hatney 

Cia.  Az.  Najasa 

Prado  94,  Havana 

M.B.deMarchena. 

Patria 

Moron 

C.  A.  Cen.  Patria 

Oncios  22,  Havana. 

H.  Sanjustiz 

Pflar 

Caspar 

Cia.  Central  Azucarera 

M.  Gomez  518,  Hav. 

Domingo  Leon. 

Punta  Alegf* 

Punta  San  Juan 

P.  A.  Sng.  Co.  (Atkins) 

Obrapia  19,  Havana 

L.  B.Caldwell 

Redendoc 

Minas 

Cta  Az.  Rededcion 

Cuba  Trading  Co,  Har. 

J.  Mnez.  Delmau 

Santo  Tomi* 

CiegodeArila 

B.Romanach 

Marti  8,  Caibaricn 

Victor  Zerallos 

Senado.El 

Nuevitas 

B.SmnchezAdA 

Nuevitas 

P.  Sanchez  Batista 

Sa. 

Ga.Ax.CM.SbM 

KJ  115  N.  CRy. 

O'ReZr  1  1.  KU*. 

Francisco  de  Sola 

Stewart 

Stewart 

CubaCS-Corporatioo 

Barraque  Bldg.,  Har. 

Juan  Perez  Ayuela 

Violeta 

C*rcade.Mor6n 

Tln-f*.  -fTcff* 

&3Z*jjr*»* 

Cuban  C.  S.  Corporation 

Barraque  Bldg,  H*r. 

H  4  r«   w  A. 

Jose^.Rios^- 

CUBAN  SUGAR  MILLS  (continued) 


NAME 

LOCATION 

OWNER 

ADDRESS 

MANAGER 

Pioar  del  Rio  Province 

Francia,  La 
Galdo 

Los  Palacios 

Cuban  Sug.  Mills  Corp. 
Manuel  Galdo 

Obispo  59,  Havana 
Galdo  Co.,  Cardenas 

J.  Adams 
Manuel  Galdo. 

Galope 
Gerardo 

S.  Juan  y  Martinez 
Bahia  Honda 

Central  Galope  S.  A. 
Peterson,  Barker  &  Hill 

Cuba  120,  Havana 
Manz.  Com.  5  1*4,  Havana 

Jose  Maria  Herrera 
Emilio  Nunez. 

Lincoln 

Artemisa 

C.  A.  Central  Lincoln 

Aguiar  71.  Havana 

Manuel  Casanova 

Mercedes 

Mariel 

Humberto  Balsinde 

Aguiar  116,  Havana 

Mercedita 
Orozco 

Cabanas 
Cabanas 

Cuban-Amer.  S.  Co. 
Cia.  Az.  Nacional 

Robins  Bldg.,  Havana 
Banco  Nac.  403,  Hav^ 

E.  A.  Longa 
Jose  Rodriguez 

Pilar.El 

Artemisa 

Mario  G.Menocal 

Mercaderes  21,  Hav. 

Manuel  Aspuru 

S^nRarnfci 

Manz,  Gomez  5  14,  Hav. 

Manuel  Balsinde 

«£*&•*** 

2Sr»££l.<. 

Havana  Province 

Amistad 

Guines 

C.  A.  A.  Gomez  Mena 

Manz.  Gomez,  Havana 

Alfonso  Gomez  Mena 

Baby 
Fajardo 

Arroyo  Naranjo 
Gabriel 

Cuervo  &  Martiate 
Benito  Arxer 

Arroyo  Naranjo 
B.N.  405,  Havana 

•  Cuervo  &  Martiate 
Benito  Arxer 

Fortuna 

Alquizar 

Ferrar,  Palmer 

Dbispo  7,  Havana 

G.  Hernandez 

Gomez  Mena 

San  Nicolas 

Cia  A.  Gomez  Mena 

Manz.  Gomez,  Havana 

Jose  Gomez  Mena 

Guira  Melena 

Guira  de  Melena 

Cia.  Az.  G.  de  Melena 

Empedrado30,Hav. 

Josf  N.  Espinosa 

Habana 

Hoyo  Colorado 

C.  A.  Central  Havana. 

Aguiar  74,  Havana 

R.  Montalvo 

Hershey 

T_t-,. 

Sta.  Cruz  del  Norte 

Hershey  Corporation 

Manz.  Com  364,  Hav: 

E.E.Qlding 

JODO 
Josefita 
Julia,  La 
Mercedita 

Los  Pales 
Durin 
Melena  del  Sur 

S.  Calcavecchia. 
Cuba  C.  S.  Corporatior 
Enrique  Pascual 

S.  J.de  D.  3,  Havana 
Barraque  Bldg.,  Hav> 
Obrapia  38,  Havana 

Luis  E.  Quiros 
Jeronimo  Martinto 
Lesmes  Pascual 

N  ombre  de  Dies 

Guines 

C.A.Cen.N.deDios 

Royal  Bank  519,  Hav. 

S.  Izquierdo 

N.  S.  del  Carmen 

Jaruco 

Cia.  Az.  P.  F.Castro 

Mercaderes  36,  Hav. 

P.  C.  Andreu 

Nueva  Pax 

Los  Palos 

Occidente 

Quivicin 

C.  A.  Central  Occident 

B.N.  316,  Havana 

Portugalete 
Providencia 

San  Jose  Lajas 
Guines 

Manuel  Otaduy 
Cia.  Az.  de  Guines 

San  Ignacio  72,  Hav, 
Cuba  76,  Havana 

Vicente  Goicoechea 
A.  R.  de  Blanck 

Rosario 

Aguacate 

Henhey  Corporation 

Manz.  Com.  364,  Havana 

Ramon  Pelayo 

San  Augustin 

Quivicin 

San  Antonio 

Madruga 

C.  A.  A.  Gomez  Mena 

Manz.  Gomez,  Havana 

Manuel  Gomez  Mena 

Toledo 

Mamma 

Cia.  Az.  Central  Toledo 

Mercaderes  21,  Hav. 

Manuel  Aspuru 

Matanzas  Province 

Alava 
Araujo 

Banaguises 

Manguito 

Cuba  C.  S.  Corporation 
Cia.  Az.  Cen.  Araujo 

Barraque  Bldg.,  Hav 
;Bi  N.  316,  Havana 

Antonio  Zubillaga 
Felix  Risech 

Armenia 

Bolondron 

Central  Armenia  Co. 

•Marina  22,  Havana 

Juan  S.  Olano 

Australia 
Buenaventura 

Taguey  Grande 
jagoey  Grand* 

C.  A.  Ing.  Australia 
Cia.  Az.  Buenaventura 

O'Reilly  11,  Havana 
Jaguey  Grande 

Mario  Paez 

Carolina. 

Coliseo 

M.  Flores  Pedroso 

Coliseo 

F.  Femindez 

Conchita 
Cuba 
Dolores 

Union  de  Reyes 
Pedro  Betancourt 
Jovellanos 

Cuba  C.  S.  Corporation 
Cen.  Cuba  Sugar  Co. 
Melchbr  Gaston 

Barraque  Bldg.,  Hav. 
Aguacate  110,  Hav. 
G.yCalzada,Vedado 

Alonso  Alzugaray 
Arturo  Bernal 
Aurelio  Martinez 

•Dos  Rosas 

Cardenas 

Hires  Sugar  Co. 

New  York 

E.  L.  Poole 

Elena 

Ceiba  Mocha 

Jaen,  Oteira  y  Hnos 

Independencia  80,  Mat. 

A.  Oteiza 

Espana 

Perico 
Calimete 

lost  Lopez  Rodriguez 
C.  A.  Cen.  Esperanza 

Obispo  135,  Havana 
Mercaderes  36,  Hav. 

AlfredoAldereguia 
C.  de  la  Rosa 

^speranza 

Feliz 

Cuba  C.  S.  Corporation 

Barraque  Bldg,,  Hav, 

Abelardo  Padron 

Flora 
Guipuscoa 

'Guira  de  Macuriges 
Hato  Nuevo 

Cen.  Cuba  Sugar  Co. 
Sobrinos  de  Arocena 

Aguacate  110,  Hav. 
Hato  Nuevo,  Marti 

Antonio  M.  Ronco 
Ramon  G.  Arocena 

Jesus  Maria 
Limones 

Benavides 
Limonar 

Mat.-Amer.  Sugar  Co. 
Jose  I.  Lezama 

Obispo  7,  Havana 
Empedrado  6,  Havana 

Bauduy  Laine 
Socorro  Garbayo 

Loft 

Macagua 

George  W.  Loft 

New  York 

Luisa 
Mercedes 
Por  Fuerza 

Limonar 
Mercedes 
Calimete 

Cuba  C.  S.  Corporation 
La  Paz  Sugar  Co 

Barraq'ue  Bldg.,  riav. 
Reina  105,  Havana 

Antonio  Carrillo 
Juan  Pademonte,  Pr. 

Porvenir 

Cidra 

Wenceslao  Xagundo 

Calimete 

Wenceslao  Xagundo 

Progreso 
Puerto 
Reglita 

Cardenas 
Arcos  de  Caaasi 
Perico 

Laurentino  Garcia 
Jos6  Avendano 
]ost  Lopez  Rodreguez 

Ap.  42,  Cardenas 
Inquisidor  22,  Havana 
Obispo  135,  Havana 

M.  Bardiales 
Jose  F.  Cartava 
Septimo  Sardinas 

San  Cayetano 
San  Ignacio 

Cidra 
Agramonte 

Cia.   Az.  San  Igracio  S.  A. 

Agramonte 

Victor  Mujica 

S  J  Bautista 

Arcos  de  Canasi 

San  Vicente 

Jovellanos 

Cuban  Com.  &.  Ind.  Co. 

B.  N.,  Havana 

Placido  Alonso 

Santa  Amalia 

Coliseo 

Garcia,  Mdez.  Co.,  L. 

Coliseo 

Laurentino  Garcia 

Santa  Gertrudis 
Santa  Rita 
Santo  Domingo 
Saratoga 
Socorro 
Soledad 
Tinguaro 
Triunfo 

Banaguises 
Baro 
Uni6n  de  Reyes 
Limonar 
Pedroso 
Jovellanos 
Perico 
Limonar 

Cuba  C.  S.  Corporation 
Cia  Az.  Caobillas 
Cen.  Cuba  Sugar  Co. 
Cen.  Cuba  Sugar  Co. 
Cuba  C.  S.  Corporation 
Cuba  C.  S.  Corporation 
Cuban  Amer.  Sugar  Co. 
Hdos.  Vda.  F.  Sotero 

Barraque  Bldg.,  Hav. 
B.  Nac.  405,  Havana 
Aguacate  110,  Havana 
Aguacate  1  10,  Havana 
Barrague  Bldg.,  Hav. 
Barrague  Bldg.,  Hav. 
Robins  Bldg.,  Havana 
Limonar 

Francisco  Bemal 
Joaquin  G.  Guma 
Gerardo  Gutierrez 
J.  Magin  Tarafa 
G.  B.  Symes 
Alfredo  Fernandez 
J.  W.  Caldwell 
A.  Mesa  Prieto 

Triunvirmto 
Union 

Cidra 
Agramonte 

Frank  J.  Peterson 

Manz.  Gomez  514,  Hay. 

Ramon  Orrantia 

Santa  Clara  Province 

Adela 

Remedies 

Zarraga  y  Ca. 

Royal  Bank,  Havana 

Enrique  Alvarez 

Altamira 

Zulueta 

Espinosa  &  Arango 

Remedies 

Jose  Maria  Espinosa 

Andreita 

Cia.  Az.  Andreita 

Oficios  22,  Havana 

Cabaiguin 

Cabaiguin 

CUL  Ac.  Cabaiguin 

Apar.  26,  Cabaiguin 

C.  Rguez,  Morini 

CUBAN  SUGAR  MILLS  (continued) 


NAME 

UXATTON 

OWNER 

ADDRESS 

MANAGER 

Santa  Clara  Province  (continue^ 

Caracas 

Caracas 

A.-C.  Esutes  Corp. 

Aguiar  106,  Havana 

Theodore  Brooks 

Caridad 

Carmita 

Vega  Aha 

Gerardo  Machado 

Ap.  2446,  Su.  Clara 

Angel  Perez  Lopez 

Cieneguita 

Abreus 

Cia.  Az.  CieneguiU 

Oficios  22,  Havana 

Juan  Roman 

Constancia 

Consuncia 

Cuban-Amer.  Sugar  Co. 

Robins  Bldg.,  Havana 

Alan  B.  Bailey 

Consuncia 

Encrucijada 

Constancia  Sugar  Co. 

B.  Nac.  209,  Havana 

J.Escobar 

Corazon  de  Jesus 
Covadonga 
Dos  Hennanos 

^Sagua  la  Grande 
Carreno 
Cruces 

Juan  Amezaga  y  Cia. 
S.  A.  Cen.  Covadonga 
Dos  Hnas.  Sugar  Co. 

Ap.8,SagualaGde. 
Mercaderes  36,  Hav.. 
Obispo  7,  Havana 

Ignacio  Aguirre 
AJeio  A.  Carreno 
A.  E.  Marti 

Dos  Hermanos 
El  Salvador 

Palmira 

Caw  Rodrignez  Monni 

Acea  95,  Cienfuegos 

Oscar  Berrayarza 

Fe 

Salamanca 

Central  Sugar  Corp, 

Horter  Bldg.,  Havana 

H.  A.  Herbert 

Fidencia 

Placetas 

C.  A.  Cen.  Fid.  D.  Leon 

M.  Gomez  514,  Hav. 

Francisco  Quinone* 

Hormiguero 
Juragua 
Julia,  La 
Lequeitio 

Cienfuegos 
Taguayabon 
Lequeitio 

Hormiguero  Sugar  Co 
SU.C.  Sugar  Co.,  L. 
Hdos.  Hnas.  Pester 
Cuba  C.  S.  Corporation 

Hormiguero 
Obispo  5,  Havana 
Taguayabon 
Barraque  Bldg.,  Hav. 

Elie  L.  Ponvert 
S.  C.  Murray 
R.  de  Biscuccia 
A.G<m 

Lutgardita 

Sagua  la  Grande 

Cia.  Az.  de  Sagua 

Royal  Bank  408,  Hav. 

Marcelina  Garcia 

Macagua 

Mata 

Hdos.  de  D.  Bethart 

Apartado  204,  Mata. 

Domingo  Bethart 

Manuelita 

Palmira 

L.  Falla  Gutierrez 

Oficios  22,  Havana 

Cesar  Rodriguez 

Mapos 
Maria  Amonia 
Maria  Victoria 

Guasimal 
Santo  Domingo 
A.  de  Pasajeros 

Mapos  Cen.  Sugar  Co. 
Alba  y  Gonzalez 
Cuba  C.  S.  Corporation 

Philadelphia 
Ap.43,SagualaGde. 
Barraque  Bldg.,  Hav. 

A.  C.  Hope 
Ramon  Alba 
Mariano  Marteoez 

Naranjal 

Fomento 

Cia.  Az.  Naranjal 

Fomento 

Jose  B.  Labrador 

Narcisa 

Yaguajay 

North  Amer.  Sugar  Co 

B.  N.  209,  Havana 

Ricardo  Berrayarza 

Natividad 

Sancti-Spiritus 

Sucrs.  F.  L.  del  Valle 

O'Reilly  11.  Havana 

Francisco  Gomez 

Parque  Alto 
Pastora 
Patrick) 

Parque  Alto 
S.J.delosYera* 
Encrucijada 

Parque  Alto  Sugar  Co. 
Cen  Pastora  S.A. 
C.  A.  Cen.  Patricio 

B.  N.  209,  Havana 
Compostela  65,  Hav. 
Ap.  582,  Cienf  uegos 

A.  Suarez  Villar 
Julio  Martinello 
Domingo  Nazabal 

Perseverancia 
Portugalete 

Perseverancia 
Palmira 

Cuba  C.  S.  Corporation 
Hdos.  de  Escarsa 

Barraque  Bldg.,  Hav. 
Ap.  210,  Cienfuegos 

Edgar  Garnett 
Solera  F.  Escarza 

Purio 

Calabarar 

Hdos.  de  Ona 

Sagua  la  Grande 

Rogelio  Tomasino 

Ramona 

RanchoVeMz 

Domingo  Leon 

M.  Gomez  514,  Hav. 

Jose  Galban 

Re  forma 

Caibarien 

C.  A.  Cen  Reforma 

M.Gomez  401,  Hav. 

iHi  H.  Martinez 

Resolucion 

Carahaus 

Rodda  y  Molina 

Sagua  la  Grande 

Jose  Rodda 

Resulta 
Rosalia 

Sagua  la  Grand* 
Taguayabon 

Juan  de  Dios  Ona 
Central  Rosalia,  S.  A. 

Ap.  65,  Sagua  La  Gde 

Ariosa  23,  Caibarien 

P.  Reyes 
S.  E.  Garcia 

Rosa  Maria 

Mayajigua 

P.  A.  Suarez  Cordoves 

Mayajigua 

P.  A.  Sufirez  Cordove 

San  Agustin 

Lajas 

Nicolas  Castano 

Cienfuegos 

Dr.  Betancourt 

San  Agustin 

Remedies 

Atkins  &Co.. 

Obrapia  19,  Havana 

Gabriel  Montaner 

San  Antonio 

Sanu  Clara 

Vicente  G.  Abreu 

Ap.  2489,  Sta.  Clara 

Vicente  G.  Abreu 

San  Cristobal 

Seibabo 

Salvador  Calcavechia 

S.J.deDios3.Hav. 

E.  Cardoso 

San  Francisco 

Cruces 

Cia.  Az.  de  Sagua 

San  Ignacio  50,  Hay. 

Rafael  F.  Guattk<1rt 

San  Isidro 
San  Jos* 

Quern,  de  Guines 
Placetas 

C.  A.  de  Sagua. 
Hnos.  Goicoechea 

Royal  Bank  408,  Hav. 
O'Reilly  11,  Hav. 

Mario  de  la  Vega 

Ezequiel  Zubillaga 

San  Lino 

Rodas 

Domingo  Ramirez  Pardon 

Cienfuegos 

Leopoldo  Suero 

San  Pablo 

Zulueta 

Compania  Cubana 

Zulueta 

Joselglesias 

San  Pedro 

Sanu  Cataliru, 

Cruces 

Artime  Diaz  &  Co. 

Cienfuegos 

Ricardc  Diaz 

Santa  Lutgarda 

Mau 

Jose  M.  Lopez 

Mau 

Antonio  G.  Soli's 

Santa  Maria 

Ranchuelo 

Esteban  Cacicedo 

Cienfuegos 

Esteban  Cacicedo 

Sanu  Rosa 

Ranchuelo 

Cia.  Az.  de  Sagua 

Ranchuelo 

Marcelino  Garcia 

Santa  Teresa 

Sitiecito 

Cia.  Az.  Sanu  Teresa 

Sagua  la  Grande 

M.J.Mola 

Strofti  Tnniftad 

Ajnria 

Soledad 
Trinidad 
Tuinicu 

Cienfuegos 
Tuinicu 

Sol.  Sug.  Co.  (Atkins) 
P.  A.  Sug.  Co.  (Atkins) 
Tuinicu  Sugar  Co. 

Obrapia  19,  Havana 
Obrapia  19,  Havana 
112WaHSt.N.Y. 

F.L.  Hughes 
Wm.  G.  PuDum 
JoseV.  Rionda 

Ulacia 

Rodripo 

Ulacia  Hnos. 

RodrifO 

Juan  Ulacia 

Unidad 

Cifuentes 

Cuban-  Amer.  Sugar  Co. 

Robins  Bldg.,  Havana 

R.  McCulloch 

Vega.  La 

Guayos 

La  Vega  Sn««r  Co. 

Royal  Bank.  Havana 

Isaias  Cartaya 

Vitoria 

Yaguajay 

Vda.  Ruiz  de  Garniz 

Cuba  138,  Havana 

Marcos  Larralde 

Washington 

Hafuey 

£r«* 

Washington  Sugar  Co. 

Viuda  Zulueta  y  Gimiz 

1  12  Wall  St,  N.Y. 
Cuba  20,  Havana 

fo  v  fr,  C  Tf-fe 

Carlos  Arche 
Martin  Ormaeche 

Principal  Manufacturers  of  Equipment 
Used  in  Sugar  Houses 


Belting,  Leather 

Cook,  H.  N.,  Belting  Co.,  San 
Francisco. 

Belting,  Centrifugal 

Cook,  H.  N.,  Belting  Co.,  San 
Francisco. 

Beet  Knives 

Du  Vivier,  E.  H.,  New  York  City. 
Disston  &  Sons,  Philadelphia. 

Beet  Root  Separators 

Sugar  Machinery  Co.,  Los 
Angeles. 

Beet  Seeds 

Freeman,  Allen  G.,  San  Francisco. 
Pettlt,  Marshall  &  Co.,Inc., 
New  York  City. 

Beet  Slicers 

Du  Vivier,  E.  H.,   New  York  City. 
Sugar  Machinery  Co.,  Los 
Angeles. 

Beet  Sugar  Machinery 

Dyer  Co.,  Cleveland,  Ohio. 
Kilby  Mfg.  Co.,  Cleveland,  Ohio. 
Sugar  Machinery  Co.,  Los 
Angeles. 

Centrifugals 

American  Tool  &  M.  Co., 

Boston,  Mass. 
Cresson-Morris  Co., 

Philadelphia,  Pa. 
Hepworth,  S.  S.  Co.,  New  York 

City. 
Wayte,  J.  J.,  Inc.,  New  York 

City  (Agents). 

Centrifugal  Dischargers 

American  Tool  &  Mach.  Co., 

Boston,  Mass. 
Hepworth,  S.  S.  Co.,  New  York 

City. 
Sugar  Machinery  Co.,  Los 

Angeles 

Conveyors 

Hill  Clutch  Co.,  Cleveland,  O. 

Equipment  for  Sugar  Mills 
Dyer  Co.,  Cleveland,  Ohio. 
Kilby  Mfg.  Co.,  Cleveland,  Ohio. 
Sugar  Machinery  Co.,  Los 


Von  Phul,  Gilbert  D.,  New 
Orleans,  La. 

Engineering  Companies 

Dyer  &  Co.,  Cleveland,  Ohio. 


Cannon  &  Swenson  Co., 

Chicago,  111. 

Kilby  Mfg.  Co.,  Cleveland,  Ohio 
Schwarz  Engineering  Co., 

Denver,  Colo. 
Stewart,  Jas.,  &  Co.,  Salt  Lake 

City,  Utah. 
Sugar  Machinery  Co.,  Los 

Angeles. 

Evaporators 

Baeuerle   &   Morris, 

Philadelphia,  Pa. 
Dyer  Co.,  Cleveland,  Ohio. 
Oat,  Jos.  &  Sons,  Philadelphia, 

Pa. 
Sugar  Machinery  Co.,  Los 

Angeles,  Cal. 
U.  S.  C.  I.  Pipe  &  Fdy.  Co., 

Philadelphia,  Pa. 

Praising  Machines 

Kilby  Mfg.  Co.,  Cleveland,  Ohio 
Sugar  Machinery  Co.,  Los 
Angeles,  Cal. 

Juice  Heaters 

Baeuerle   &  Morris, 

Philadelphia,  Pa. 
Kilby  Mfg.  Co.,  Cleveland,  Ohio 
Ogden  Iron  Works,  Ogden,  Utah 
Sugar  Machinery  Co.,  Los 

Angeles. 
Stearns-Roger  Mfg.  Co., 

Denver,  Colo. 

Packing 

N.  Y.  Bltg.  &  Pkg.  Co.,  New 

York  City. 
Squires  &  Co.,  San  Francisco, 

Cal. 
Cook,  H.  N.,  Belting  Co.,  San 

Francisco. 
U.  S.  Cast  Iron  Pipe  &  Fdy.  Co. 

Philadelphia. 

Pipe 

Crane  Co.,  Chicago,  111. 
U.  S.  Cast  Iron  Pipe  &  Fdy.  Co. 
Philadelphia. 

Pulverizing  Machinery 

Raymond  Bros.  Co.,  Chicago,  III 
U.  S.  Cast  Iron  Pipe  &  Fdy.  Co., 
Philadelphia. 

Pumps 

Ingersoll-Rand  Co.,  New  York, 

N.Y. 

Pulp  Dryers 

Stearns-Roger  Mfg.  Co., 
Denver,  Colo. 


72 


Roller  Mill* 

Raymond  Bros.  Co.,  Chicago,  111. 

Screens 

Mundt  &  Sons,  Jersey  City,  N.  J. 
Tyler  Co.,  Cleveland,  Ohio. 

Steff ens  House  Machinery 
Dyer  Co.,  Cleveland,  Ohio. 
Raymond  Bros.  Co.,  Chicago,  111. 
Faget  Engineering  Co.,  San 

Francisco. 
Sugar  Machinery  Co.,  Los 

Angeles. 

Sugar  Sprays 

Stearns  Roger  Co.,  Denver,  Colo. 
American  Tool  &  Mach.  Co., 

Boston. 
Sugar  Machinery  Co.,  Los 

Angeles. 

Tanks,  Carbonation,  Beet 
Washers,    Etc. 

Baeuerle  &  Morris,  Philadelphia, 
Pa. 


Bay  City  Iron  Works,  Bay 

City,  Mich. 

S  teams-Roger  Co.,  Denver,  Colo. 
Sugar  Machinery  Co.,  Los 

Angeles. 

Thermometers 

Taylor  Instruments  Co., 
Rochester,  N.  Y. 

Vacuum   Pans 

Baeuerle  &  Morris, 

Philadelphia,  Pa. 
Oat,  Jos.  &  Sons, 

Philadelphia,  Pa. 
Sugar  Machinery  Co., 

Los  Angeles. 

Washing  Machines,  Filter  Cloth 
Clenzall  Machines  Co.,  St.  Louis, 
Mo. 

Wheels,  Beet  Lifting 

Dyer  Co.,  Cleveland,  Ohio. 
Sugar  Machinery  Co.,  Los 
Angeles. 


NOTE 

Catalogues  issued  free  by  the  above  men- 
tioned concerns  give  very  interesting  illustrated 
descriptions  of  machinery  and  equipment  used 
in  sugar  manufacture,  and  are  accordingly  very 
helpful  to  the  sugar  student. 


73 


FACTS  ABOUT  SUGAR 

82  WALL  ST.  NEW  TORK 
ALL  THE  NEWS  OF  THE  SUGAR  WORLD 

PUBLISHED  WEEKLY 


Campaign  Seasons  in  The  Sugar  Industry 


Countries 


U.S.Beet  Industry 

Canada  (Beet) 

Louisiana  and  Texas 

Hawaii 

Porto  Rico 

Virqin  Islands 

Cuba 

Santo  Domingo  <m<i  Haiti 

British  West  Indies 

French    - 

Mexico 

Central  America 

SOUTH  AMERICA. 

British  and  Dutch  Guiana 

Brazil 

Argentina 

Peru 

Venezuela 

EUROPE  (ALL  BEET) 

Germany 

France 

Poland 

Czecho-Slovakia 

Italy 

Ukraine 

Russia 

Denmark 

Sweden 

Netherlands 

Hungary 

Spam 

Belgium 

AFQ1CA 
Mauritius 
Natal 


Reunion 

Mozambique 

THEFA&EAST 

Java 

India 

japan  and  Formosa 

Philippines 

Australia  «*  Rji 


DISSTON 


BETTER  BEET  CUTTER  KNIVES  AND  FRAISERS 


Th«  House  of  Disston  was  the  first  to  apply  modern  precision  and 
accuracy  to  the  manufacture  of  beet  cutter,  knives  and  fraisers. 


The  Disston  factory  is  self  contained  and  complete.  Disston  Knives 
ar&.  made  entirely  within  this  factory  —  from  the  first  melting  of  trie 
famous  Disston-Made  Steel  to  the  final  polish. 


For  80  years,  the  name  "Disston"  on  a  saw,  tool  or  file  has  been  recog- 
nized as  a  guarantee  of  quality.  It  is  this  expert  manufacturing  ex- 
perience that  enables  Disston  to  develop  and  perfect  special  automatic 
equipment  to  assure  uniformity  in  the  quality  of  all  Disston  Knives 
and  Fraisers. 


HENRY  DISSTON  &  SONS,  Inc. 

General  Office*:   Philadelphia,  U.  S.  A. 


THE  DISSTON  FACTORY-  SIXTY-ONE  ACRES -SIXTY-EIGHT  BUILDINGS 


Handling  and  Storing 
Sugar  Beets 

The  proposition  of  handling  and  storing  sugar  beets  to 
meet  existing  conditions  is  one  of  the  most  important  prob- 
lems confronting  the  sugar  industry  today. 

Conditions  have  changed  entirely  during  the  past  few 
years.  It  is  absolutely  essential  that  the  problem  be  handled 
by  experts  who  make  a  close,  intensive  study  of  all  conditions 
so  that  the  system  best  adapted  to  your  own  particular  case 
may  be  installed. 


This  is  not  the  time  to  sit 
back  and  ignore  the  problem. 
Now,  as  never  before,  is  the 
essential  time  in  which  to 
judiciously  spend  reasonable 
sums  of  money  to  effect  sav- 
ings many  times  over  the 
initial  investment. 

Literally  thousands  of  tons 
of  sugar  beets  rotted  and 
went  to  waste  or  were  simply 
ground  up  for  pulp  on  ac- 
count of  the  weather  condi- 
tions during  1920.  Every 
particle  of  this  loss  could 
have  been  prevented  by  the 
installation  and  use  of  the 
proper  handling  and  storage 
systems. 

Not  one  ton  of  beets 
cleaned  and  stored  by  the 
Robbins'  Method  suffered  any 
injury,  although  thousands 
of  tons  of  these  beets  laid  in 
storage  for  weeks. 

Every  man  in  the  Robbins 


organization  is  a  practical 
man  in  this  particular  line. 
We  study  your  problem  and 
give  you  equipment  to  suit 
your  special  conditions.  We 
know  the  conditions  peculiar 
to  California,  to  the  inter- 
mountain  territory  of  Utah 
and  Idaho,  to  the  mountain 
section  of  Colorado;  to  the 
prairie  country  of  Nebraska, 
Iowa  and  Minnesota,  as  well 
as  the  conditions  in  the 
Michigan  and  Canadian 
fields. 

Practically  every  experi- 
ment conducted  independent- 
ly by  local  factories  has 
failed.  Successful  instal- 
lations result  from  the  appli- 
cation of  our  knowledge  of 
all  practice  and  general  con- 
ditions to  the  working  out  of 
your  particular  problems. 
Get  in  touch  with  us  for  a 
preliminary  discussion. 


Robbins  Engineering  Company 


390  OLD  COLONY  BLDG. 


CHICAGO,  ILL. 


Pettit,  Marshall  &  Co 

Incorporated 

8-10  BRIDGE  STREET 
NEW  YORK  CITY,  N.  Y 

Cable 

"Petmarthal" 
New  York 


A  B  C  4th  and  5th  Editions 

Liebers 

Bentley's 

Western  Union  Telegraph 


Sugar 
Beet 

Seed 

Highest 
Quality 


A  WELL  FORMED  BEET 


Spot  and  Future   Ship- 
ments 

Russian  Sugar  Beet 
Seed  a  Specialty 


EFFECT  OF 
BAD  SUB-SOIL 


Correct  Position  of  Mature  Beet  in  Soil 


ineers  and  Manufacturers 
Los  Angeles,     California 


78 


A  New  Process  for  Re- 
fining Raw  Sugars 


NORIT,  the  new  decoloriz- 
ing carbon,  bids  fair  to  create 
radical  changes  in  raw  sugar 
refining  methods.  Under  the 
NORIT  system  Bone  Char  is 
no  longer  required.  Raw  su- 
gar factories  can  now  make 
refined  white  sugar  by  apply- 
ing NORIT. 

The  NORIT  process  has,  for 
a  number  of  years,  been  in 
practical  use  in  many  refiner- 
ies—-both  raw  beet  and  raw 
cane  sugar.  Results  prove 
that  the  sugar  refined  by  the 
NORIT  process  can  be  guar- 
anteed to  be  the  equal  of  any 
granulated  sugar  refined  by 
the  Bone  Char  process. 

In  using  NORIT  there  is  a 
great  saving  in  the  simplifica- 
tion of  process  and  reduction 
in  the  amount  of  needed  ma- 
chinery. Sugar  losses  are  guar- 
anteed to  be  much  less  than 
under  any  other  known  sys- 


tem.    No  losses  through  inver- 
sion of  sugar. 

Refined  sugar  made  under 
the  NORIT  process  (just  as  re- 
fined sugar  made  by  the  bone 
char  refineries)  always  sells  at 
much  higher  prices  than  plan- 
tation white  sugar  or  washed 
beet  sugars. 

The  difference  in  cost  be- 
tween— 

1 .  Producing   refined   su- 
gar   by    melting    down    raw 
sugar  and  purifying  it  with 
NORIT,   and 

2.  Producing    plantation 
white  or  washed  beet  sugars 
direct  from  the  juice  by  any 
of  the  known  processes 

is    in    favor    of    the    NORIT 
System. 

The  quality  of  NORIT-made 
sugar  is  guaranteed  to  be  al- 
ways the  same,  and  equal  to 
the  best  refined  sugar  made 
by  the  Bone  Char  process. 


For  full  technical  details  of  the  NORIT  Process, 
write  to 

General  Norit  Co.,  Ltd. 

den  Texstraat  2,  AMSTERDAM,  HOLLAND 


NEW  YORK  OFFICE 
25  West  43rd  St.,          New  York  City 


THIS  BOOK  IS  DUE  ON  THE  LAST  BATE 
STAMPED  BELOW 


AN     INITIAL    FINE     OF     25     CENTS 

WILL  BE  ASSESSED  FOR  FAILURE  TO  RETURN 
THIS  BOOK  ON  THE  DATE  DUE.  THE  PENALTY 
WILL  INCREASE  TO  5O  CENTS  ON  THE  FOURTH 
DAY  AND  TO  $1.OO  ON  THE  SEVENTH  DAY 
OVERDUE.  


OCT  29  1SS2 


DEC  19196l|i 


MAY  37  1948 


LD  21-50m-8,'32 


YB  53830 


4697 


UNIVERSITY  OF  CALIFORNIA  LIBRARY 


